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Espresso Barbecue Sauce
© Sneh Roy

Espresso Barbecue Sauce

  • ACTIVE: 25 MIN
  • TOTAL TIME: 1 HR Plus overnight chilling
  • SERVINGS: Makes 1 1/2 cups
  • MAKE-AHEAD

Grilling experts Cheryl and Bill Jamison add espresso to give this sauce a deeply rich, complex flavor. It's delicious with smoked or grilled pork, beef, lamb or duck.

  1. 1 tablespoon unsalted butter
  2. 1 tablespoon vegetable oil
  3. 1 1/2 cups chopped onion
  4. 4 garlic cloves, minced
  5. 1 serrano chile, minced
  6. 1 cup ketchup
  7. 1 cup brewed espresso
  8. 1/4 cup distilled white vinegar
  9. 3 tablespoons unsulfured molasses
  10. 2 teaspoons chile powder
  11. 1 teaspoon kosher salt
  12. 1 teaspoon sugar
  13. 1/4 teaspoon Worcestershire sauce
  1. In a large saucepan, melt the butter in the oil. Add the onion, garlic and serrano and cook over moderately low heat, stirring occasionally, until the onion is softened, about 8 minutes. Stir in all of the remaining ingredients and bring to a simmer. Cover and cook the sauce over low heat for 30 minutes, stirring occasionally.
  2. Scrape the sauce into a food processor and puree until smooth. Transfer to a bowl and let cool, then cover and refrigerate overnight to allow the sauce to mellow.
Make Ahead The barbecue sauce can be refrigerated for up to 2 weeks.
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