Prep 15 mins
Cook 40 mins
- 1 tablespoon canola oil
- 2 cups diced yellow onions
- 7 garlic cloves, minced
- 1 cup ketchup
- 1⁄2 cup Worcestershire sauce
- 1⁄2 cup strong coffee
- 1⁄3 cup packed brown sugar
- 1⁄4 cup cider vinegar
- 1⁄4 cup fresh lemon juice
- 1 1⁄2 teaspoons Dijon mustard
- 2 teaspoons kosher salt
Red Chile Paste (use 1 cup)
- 4 ancho chilies, seeded and stems removed
- 4 dry Mexican chilies, seeded and stems removed
- 3 cups chicken stock
- 1⁄2 white onion, diced
- 3 garlic cloves, minced
- 2 chipotle peppers, seeded and stems removed
- In a large, heavy saucepan heat the oil over medium heat and add the onion and garlic.
- Saute until they begin to wilt.
- Add the ketchup and chile paste (see recipe below) and saute for 4 minutes.
- Add all of the remaining ingredients stir and let simmer for 30 to 40 minutes.
- As the sauce thickens, stir more often so it does not scorch.
- Remove the sauce from the heat and allow it to cool.
- Place the sauce in a blender and puree. Store in the refrigerator.
- Chili Paste:.
- Place the ancho and Mexican chiles in a large saucepan and cover them with the chicken stock.
- Add the onion and garlic. Bring the stock to a boil over high heat, reduce heat and allow to simmer for about 15 minutes or until the peppers have absorbed some liquid and have become soft.
- Put the pepper mixture, cooking liquid, and chipotle peppers into a blender.
- Blend on low speed, increasing to high speed as the puree combines.
- Yield: 3 cups.