INGREDIENTS:
1/2 cup very strong black espresso coffee
1 cup hot ketchup
1/4 cup apple cider vinegar
3/4 cup brown sugar
1 onion, peeled and chopped, about 1 cup
4 cloves garlic, peeled and crushed
2 tablespoons dark molasses
3 fresh jalapeno peppers, or hotter if desired,
seeded
2 tablespoons honey-mustard
2 tablespoons Worcestershire sauce
2 tablespoons ground cumin
2 tablespoons chili powder
PREPARATION:
Combine all ingredients in a saucepan and simmer over low heat for 20 minutes.
Cool, then puree in a blender or food processor until smooth. This can be
stored in the refrigerator for up to 2 weeks in a covered container.
Yield: 1 1/2 - 2 CUPS
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