Black Coffee Barbecue Sauce

  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)

Another recipe

Switch theme