Michael LomonacoINGREDIENTS1/2 cup very strong black coffee, espresso preferred1 cup ketchup1/4 cup red wine vinegar3/4 cup firmly packed dark brown sugar1 onion, peeled and chopped, about 1 cup2 cloves garlic, peeled and crushed2 tablespoons dark molasses3 fresh hot chili peppers, such as jalape?o, or hotter if desired, seeded2 tablespoons hot dry mustard mixed with 1 tablespoon water2 tablespoons Worcestershire sauce2 tablespoons ground cumin2 tablespoons chili powderDIRECTIONSCombine all ingredients in a saucepan and simmer over low heat for 20 minutes. Cool, then puree in a blender or food processor until smooth. This can be stored in the refrigerator for up to 2 weeks in a covered container.Yield: 1-1/2 cups
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