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.
Slideshow: More Barbecue Sauce Recipes
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1 1/2 cups chopped onion
4 garlic cloves, minced
1 serrano chile, minced
1 cup ketchup
1 cup brewed espresso
1/4 cup distilled white vinegar
3 tablespoons unsulfured molasses
2 teaspoons chile powder
1 teaspoon kosher salt
1 teaspoon sugar
1/4 teaspoon Worcestershire sauce
How to Make It
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.
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.
The barbecue sauce can be refrigerated for up to 2 weeks.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.
Review Body: Sauce turmed out delicious. I added 3T sugar because I wanted a sweeter sauce and it was just the right hint of sweet.
Review Rating: 5
Date Published: 2016-07-04
Author Name: noghia
Review Body: I made another espresso barbecue sauce this weekend and didn't feel that it had enough espresso flavor to be noticeable. Is this recipe calling for a literal cup of espresso, or a serving of espresso, which would be much less?