Ingredients

• 1/2 cup very strong black coffee, espresso preferred
• 1 cup ketchup
• 1/4 cup red wine vinegar
• 3/4 cup firmly packed dark brown sugar
• 1 onion, peeled and chopped, about 1 cup
• 2 cloves garlic, peeled and crushed
• 2 tablespoons dark molasses
• 3 fresh hot chili peppers, such as jalapeno, seeds removed
• 2 tablespoons hot dry mustard mixed with 1 tablespoon water
• 2 tablespoons Worcestershire sauce
• 2 tablespoons ground cumin
• 2 tablespoons ancho chili powder

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Instructions

1. Combine all ingredients in a saucepan and simmer over low heat for 20 minutes. Cool, then puree in a blender or food processor until smooth. You may leave this chunky or strain through a wire mesh for a smoother textured sauce. This can be stored in the refrigerator for up to 2 weeks in a covered container.;