Chicken And Coffee Barbecue Sauce Recipe
Ingredients
1/2 cup brewed espresso or strong, dark coffee
1 cup ketchup
1/2 cup cider vinegar
1/2 cup firmly packed light brown sugar
1 onion, peeled and finely chopped, about 1 cup
2 cloves garlic, peeled and crushed
3 fresh hot chili peppers, such as jalapeno, or hotter if desired, seeded
2 tablespoons hot dry mustard mixed with 1 tablespoon warm water
2 tablespoons Worcestershire sauce
2 tablespoons ground cumin
2 tablespoons chili powderInstructions
Put all of the ingredients 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 form the
heat, let the mixture cool, then puree it in a blender or food processor
fitted with the steel blade.
The barbecue sauce can be covered and refrigerated for up to 2 weeks.
Use with Grilled Pork Chops.
Yield: about 3 cups
#2 Coffee Barbeque Sauce
Ingredients
¼ cup vegetable oil
½ onion, chopped
½ cup chopped garlic
½ cup chopped fresh corriander
1 serrano or small green chilli pepper
1 tsp ground cumin
1 tsp chilli powder
1 tsp red pepper flakes
zest of 1 lemon
¾ cup coffee beans
¼ cup dark-brown sugar
¾ cup red-wine vinegar
juice of 1 lemon
1 cup ketchup
2 tsp coarse salt
2 tsp finely ground pepper
2 cups tomato fondue
Heat the oil in a large saucepan and add onion, garlic,
coriander, serrano, cumin, chilli powder, red pepper,
lemon and coffee beans. Cook, stirring, for 2 minutes.
Stir brown sugar, vinegar, lemon juice and ketchup into
the saucepan. Cook, stirring occassionally until liquid
is reduced by approximately half.
Stir salt, ground pepper and tomato fondue into the saucepan.
Cover and simmer over low heat for 2 to 3 hours, stirring occasionally.
Strain and adjust seasoning to taste
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