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 powder
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. <b
Use with Grilled Pork Chops.
Yield: about 3 cups
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
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2 tablespoons chili powder
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. <b
Use with Grilled Pork Chops.
Yield: about 3 cups