This bbq sauce has great flavor and depth from espresso. I love it on chicken, fish and grilled steaks.
2 tablespoons vegetable oil
1-1/2 cups chopped onion
>4 garlic cloves, minced
1 jalapeno, minced (seeds and membrane removed for less heat)
1 cup ketchup
1 cup brewed espresso
1/4 cup white vinegar
3 tablespoons molasses
2 teaspoons chile powder
1 teaspoon kosher salt
1 teaspoon sugar
1/4 teaspoon Worcestershire sauce
In a large saucepan, heat the oil. Add the onion, garlic and jalapeno 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.
With an immersion blender or a food processor puree until smooth. Transfer to a bowl and let cool, then cover and refrigerate overnight to allow the sauce to mellow.
The barbecue sauce can be refrigerated for up to 2 weeks.