Prep 25 mins
Cook 45 mins
This comes from a Sunday edition of the Denver Post. This is a dark sauce, full of Southwestern flavor. It makes a thick sauce, but you can thin it with a little water to get the consistancy you like.Start this the day before you need it ,as it needs time in the refrigerator to mellow.
- 1 tablespoon oil (preferably canola or corn)
- 2 cups chopped onions
- 2 -3 minced fresh jalapeno chilies
- 2 -3 minced fresh serrano chilies
- 8 garlic cloves, minced
- 3⁄4 cup Worcestershire sauce
- 3⁄4 cup strong black coffee
- 1⁄3 cup unsulphured dark molasses
- 1⁄4 cup cider vinegar
- 1⁄4 cup fresh lemon juice
- 1⁄4 cup chili powder
- 2 tablespoons prepared yellow mustard
- 1 1⁄2 teaspoons ground cumin
- 1 1⁄2 teaspoons salt
- In a saucepan, warm the oil over medium heat.
- Add the onions, chiles and garlic and saute until everything is softened.
- Mix in the remaining ingredients and bring the sauce to a simmer.
- Cover and cook for 35 to 40 minutes.
- Allow the sauce to cool briefly.
- Strain the sauce and puree the solids in a food processor.
- Return the pureed mixture to the sauce, stirring thoroughly.
- Refrigerate the sauce overnight to allow the flavors to mingle and mellow.
- Use the sauce warm or chilled. It keeps for weeks in the refrigerator.