- 1/2 cup espresso (brewed, or strong, dark coffee)
- 1 cup ketchup
- 1/2 cup apple cider vinegar
- 1/2 cup sugar (light brown, firmly packed)
- 1 onion (peeled and finely chopped, about 1 cup)
- 2 cloves garlic (peeled and crushed)
- 3 chili peppers (fresh, seeded, hot such as jalapeno, or hotter if desired)
- 2 Tablespoons mustard (dry hot, mixed with 1 tablespoon warm water)
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons cumin (ground)
- 2 Tablespoons chili powder
Put espresso or coffee, ketchup, vinegar, brown sugar, onion, garlic, chile peppers, dry mustard, Worcestershire sauce, cumin, and chili powder in a small pot, stir them together, and bring to a simmer over medium-high heat. Lower the heat so the mixture is just simmering and let simmer for 20 minutes. Remove the pot from the heat, let the mixture cool, then puree it in a blender or fitted with the steel blade.
The barbecue sauce can be covered and refrigerated for up to 2 weeks.
• Grilled Pork Chops with Coffee Barbecue Sauce
Recipe Source: Chef Michael Lomonaco, Noche Restaurant, New York, NY
Reprinted with permission.
|Nutritional Guidelines (per serving)|
|Total Fat||1 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||2 g|