Red Eye Barbecue Sauce

• 1/4 cup butter
• 4 garlic cloves, minced
• 1 shallot, finely chopped
• 1-1/2 cups packed brown sugar
• 12 plum tomatoes, peeled, chopped and drained
• 1/2 cup cider vinegar
• 3 tablespoons instant coffee granules
• 1 tablespoon salt
• 1 teaspoon pepper
• 1 teaspoon adobo seasoning
• 1 teaspoon harissa chili paste
• 1 teaspoon cayenne pepper

1. In a Dutch oven, heat butter over medium heat. Add garlic and shallot; cook and stir until softened, 5-7 minutes. Add brown sugar. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 15-17 minutes.
2. Add remaining ingredients; simmer 10 minutes. Remove from heat. Puree sauce using an immersion blender or cool slightly and puree in batches in a blender. Strain through a fine-mesh strainer. Return to pan; cook and stir until liquid is reduced by a third, 30-40 minutes.
3. Refrigerate, covered, until serving. Serve with grilled meats.

butter, garlic, shallot, brown sugar, tomatoes, cider vinegar, coffee granules, salt, pepper, harissa chili paste, cayenne pepper

Taken from www.tasteofhome.com/recipes/red-eye-barbecue-sauce/ (may not work)