Dk's Ol' Red BBQ Sauce

Again, from "Texas Home Cooking" cookbook. Havent made it yet but I will for the upcoming 4th of July! Looks wonderful. Down here in Texas we usually serve our sauce on the side but you could cook with it as well.

• Ready In: 1 hr
• Yields: 8 cups

Ingredients

• 2  tablespoons  oil
• 4  cups  chopped onions
• 1⁄4 cup  minced  fresh jalapeno
• 1⁄4 cup  minced fresh  serranos (or substitute additional jalapenos for less heat)
• 15  garlic cloves, minced
• 2  cups ketchup
• 1  cup Worcestershire sauce
• 1  cup strong black coffee
• 2⁄3 cup dark brown sugar
• 1⁄2 cup cider vinegar
• 1⁄2 cup lemon juice
• 6  tablespoons chili powder
• 3  tablespoons prepared yellow mustard
• 1  tablespoon salt

Directions

1. In a saucepan, heat the oil. Add the onions, peppers and garlic and cook over low heat until soft.
2. Add everything else, cover the pan and simmer 40 minutes.
3. Allow the mixture to cool to room temperature.
4. Strain out the remaining solids and liquify them in a food processor and add them back to the strained liquid, stirring thoroughly.
5. Set the sauce aside for several hours before serving to permit the flavors to blend.
6. Refrigerate the sauce, covered and use as needed. It will keep for weeks.