Black Coffee Barbecue Sauce

• 1/2 cup very strong coffee, preferably espresso
• 1 cup ketchup
• 1/2 cup red wine vinegar
• 1/2 cup firmly packed dark brown sugar
• 1 onion, peeled and chopped (about 1 cup)
• 2 cloves garlic, peeled and crushed
• 2 tablespoons dark molasses
• 3 fresh hot chili peppers, like jalapenos, halved and seeded
• 2 tablespoons hot dry mustard, mixed with 1 tablespoon water
• 2 tablespoons Worcestershire sauce
• 2 tablespoons ground cumin
• 2 tablespoons ancho chili powder

1. Combine all ingredients in a medium nonreactive saucepan.
2. Bring to a boil over medium-high heat, then reduce to low.
3. Simmer for 20 minutes.
4. Allow mixture to cool.
5. Puree in a food processor or blender until smooth.
6. Strain.
7. May be stored, covered and refrigerated, for up to two weeks.

coffee, ketchup, red wine vinegar, brown sugar, onion, garlic, dark molasses, hot chili peppers, water, worcestershire sauce, ground cumin, ancho chili powder

Taken from cooking.nytimes.com/recipes/5463 (may not work)