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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 

Cheryl Alters Jamison
Bill Jamison
June 2014

Gallery

Credit: © Sneh Roy

Recipe Summary

active:
25 mins
total:
1 hr
Yield:
Makes 1 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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