Ingredients

• 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.