Espresso Barbecue Sauce

• 1 tablespoon unsalted butter
• 1 tablespoon vegetable oil
• 1 1/2 cups chopped onion
• 4 garlic cloves, minced
• 1 serrano chile, minced
• 1 cup ketchup
• 1 cup brewed espresso
• 1/4 cup distilled white vinegar
• 3 tablespoons unsulfured molasses
• 2 teaspoons chile powder
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 1/4 teaspoon Worcestershire sauce

1. In a large saucepan, melt the butter in the oil.
2. Add the onion, garlic and serrano and cook over moderately low heat, stirring occasionally, until the onion is softened, about 8 minutes.
3. Stir in all of the remaining ingredients and bring to a simmer.
4. Cover and cook the sauce over low heat for 30 minutes, stirring occasionally.
5. Scrape the sauce into a food processor and puree until smooth.
6. Transfer to a bowl and let cool, then cover and refrigerate overnight to allow the sauce to mellow.

unsalted butter, vegetable oil, onion, garlic, serrano chile, ketchup, espresso, white vinegar, unsulfured molasses, chile powder, kosher salt, sugar, worcestershire sauce

Taken from www.foodandwine.com/recipes/espresso-barbecue-sauce (may not work)