Coffee Barbeque Sauce

By tulawdog

Ingredients

• 2 tablespoons olive oil
• 1 medium Spanish onion, chopped
• 3 cloves garlic, minced
• 1 – 14.5 ounce can diced tomatoes in tomato sauce (preferably organic)
• 1 tablespoon chipotle in adobe sauce (2 peppers and some of the sauce)
• 1 cup brewed coffee - decaf is fine
• 1 cup water
• ¼ cup ketchup
• ¼ cup red wine vinegar
• 2 tablespoons Worcestershire Sauce*
• 3 tablespoons honey
• ¼ cup brown sugar, packed
• 1 teaspoon dried cumin
• 2 teaspoons smoked paprika
• ½ teaspoon dried mustard
• ½ teaspoon kosher or sea salt
• ¼ teaspoon pepper

Preparation

Step 1

Heat olive oil in a large saucepan over medium heat. Add the onions and garlic and sauté until soft but not browned, 3 -4 minutes.

Put the tomatoes along with the sauce and chipotles in a blender and puree. Add to the onions and garlic along with the rest of the ingredients and simmer for about 30 minutes stirring occasionally.

Puree the barbeque sauce in a blender in batches until smooth. Remember to remove the little plastic top to the blender lid so it does not explode on you. Strain into a bowl pushing the sauce through a sieve to remove any solids and let come to room temperature. Transfer to a jar or airtight container. Can be stored for up to a week in the fridge.

Makes about 4 cups.