Ingredients

1. 1 cup ketchup
2. 3/4 cup (packed) dark brown sugar
3. 1/2 cup brewed espresso
4. 1/4 cup red wine vinegar
5. 1 medium onion, coarsely chopped
6. 3 jalapeños, halved and seeded
7. 2 garlic cloves, crushed
8. 2 tablespoons molasses
9. 2 tablespoons dry mustard powder, mixed with 1 tablespoon water
10. 2 tablespoons Worcestershire sauce
11. 2 tablespoons ground cumin
12. 2 tablespoons ancho chile powder

Directions

1. Combine all of the ingredients in a medium saucepan and bring to a boil. Simmer over low heat for 20 minutes; let cool. Transfer the sauce to a blender or food processor and puree until smooth.

Make Ahead

The barbecue sauce can be refrigerated for up to 2 weeks.

Serve With

Michael's Flank Steak Hoagies