0/5
(0 Votes)
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.