Black Coffee Barbecue Sauce

It's great to know folks like this sauce so much! I wish I could take credit for it but it was adopted after the original member left. Thank you, all, just the same. I have made the recipe with regular brewed coffee but highly recommend the espresso. In a pinch use strong instant if you have nothing else. The acid of the coffee balances the sweetness of the other ingredients.

• Ready In: 30 mins
• Yields: 1 1/2 cups

Ingredients

• 1⁄2 cup brewed coffee, espresso preferred
• 1  cup ketchup
• 1⁄4 cup red wine vinegar
• 3⁄4 cup dark brown sugar, firmly packed
• 1  onion, peeled and chopped, about 1 cup
• 2  garlic cloves, peeled and crushed
• 2  tablespoons dark molasses
• 2  tablespoons hot dry mustard, mixed with 1 tablespoon water
• 2  tablespoons Worcestershire sauce
• 2  tablespoons cumin, ground
• 2  tablespoons chili powder

Directions

1. Combine all ingredients in a saucepan and simmer over low heat for 20 minutes.
2. Cool, then puree in a blender or food processor until smooth.
3. This can be stored in the refrigerator for up to 2 weeks in a covered container.