West African Barbecue Sauce

• 2 tablespoons olive oil
• 1 medium Spanish onion, diced
• 5 tomatoes, seeded and chopped (or 2 1/2 cups chopped canned tomatoes)
• 2 inches ginger, peeled and grated
• 3 garlic cloves, minced
• 1 serrano chili, seeds and ribs removed and finely chopped
• 2 cups water
• 1/4 cup brewed coffee
• 1 tablespoon tamarind paste
• 2 teaspoons berbere or 2 teaspoons chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon coriander seed, roughly crushed
• 1/4 cup honey

1. Heat the oil in a large saucepan over high heat. Add the onion and saute for five minutes, or until softened and translucent. Add the tomatoes, ginger and garlic and bring to a simmer. Sir in the chili, water, coffee, tamarind paste, berbere, cumin and coriander seeds and bring to a simmer. Reduce the heat and simmer for 40 minutes.
2. Add the honey and simmer for another 10 minutes, or until the sauce is thick enough to coat the back of a spoon. Let cool.
3. Store in a tightly-covered container in the refrigerator for up to five days.

olive oil, spanish onion, tomatoes, ginger, garlic, serrano chili, water, coffee, tamarind paste, berbere, ground cumin, coriander seed, honey

Taken from www.food.com/recipe/west-african-barbecue-sauce-310558 (may not work)