Spicy Mesquite BBQ Sauce

• 2 cups Ketchup
• 1 cup Black Coffee
• 1/2 cups Apple Cider Vinegar
• 3 Tablespoons Maple Syrup
• 2 Tablespoons Brown Sugar
• 2 Tablespoons Worcestershire Sauce
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Dijon Mustard
• 1- 1/2 teaspoon Liquid Mesquite Smoke Flavor
• 1 teaspoon Cumin Powder
• 1/2 teaspoons Garlic Powder
• 1/2 teaspoons Onion Powder
• 1/2 teaspoons Ground Chipotle Pepper
• 1/2 teaspoons Dried Crushed Rosemary Leaves
• 1/2 teaspoons Dried Marjoram Leaves
• 1/2 teaspoons Ground Black Pepper
• 1/4 teaspoons Ground Sage

1. Combine all ingredients in a 2 1/2 quart sauce pan.
2. Using a wooden spoon or whisk, stir until well combined.
3. Bring to a boil over medium-high heat.
4. Reduce heat to low and simmer for 1 hour uncovered, stirring occasionally.
5. Store in refrigerator for several weeks.

ketchup, black coffee, apple cider vinegar, maple syrup, brown sugar, worcestershire sauce, lemon juice, dijon mustard, mesquite smoke flavor, cumin, garlic, onion powder, ground chipotle pepper, rosemary, marjoram leaves, ground black pepper, ground sage

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/spicy-mesquite-bbq-sauce/ (may not work)