|Nutritional Guidelines (per serving)|
- 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.
Puree in a blender.
The barbecue sauce can be covered and refrigerated for up to 2 weeks.
Recipe Source: Chef Michael Lomonaco, Noche Restaurant, New York, NY
Reprinted with permission.