Coffee Barbecue Sauce

Name: Coffee Barbecue Sauce
Total time: PT0D0H0M
Yield: makes 1 3/4 Cups
Ingredients: 1 ⁄ 4 cup canola oil; 12 cloves garlic, minced; 1 small yellow onion, minced; 3 ⁄ 4 cup coffee beans; 1 ⁄ 4 cup finely chopped cilantro; 1 tsp. ground cumin; 1 tsp. chili powder; 1 tsp. crushed red chile flakes; 1 jalapeño, stemmed, minced; 1 cup ketchup; 3 ⁄ 4 cup red wine vinegar; 1 ⁄ 2 cup tomato paste; 1 ⁄ 4 cup dark brown sugar; 2 tbsp. kosher salt; 2 tbsp. ground black pepper; Zest and juice of 1 lemon

Serves
makes 1 3/4 Cups

TODD COLEMAN

New York chef David Burke adds smokiness to his sauce with coffee beans. This recipe first appeared in our June/July 2011 BBQ issue.

Ingredients

¹⁄₄ cup canola oil
12 cloves garlic, minced
1 small yellow onion, minced
³⁄₄ cup coffee beans
¹⁄₄ cup finely chopped cilantro
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. crushed red chile flakes
1 jalapeño, stemmed, minced
1 cup ketchup
³⁄₄ cup red wine vinegar
¹⁄₂ cup tomato paste
¹⁄₄ cup dark brown sugar
2 tbsp. kosher salt
2 tbsp. ground black pepper
Zest and juice of 1 lemon

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Instructions

Step 1

Heat oil in a 4-qt. saucepan over medium-high heat. Add garlic and onion, and cook, stirring, until soft, about 6 minutes. Add beans, cilantro, cumin, chili powder, chile flakes, jalapeño, and zest and juice; cook, stirring, for 2 minutes. Add ketchup, vinegar, paste, sugar, salt, and pepper, and bring to a simmer; cook, stirring, to marry flavors, about 10 minutes. Strain sauce before serving.

Heat oil in a 4-qt. saucepan over medium-high heat. Add garlic and onion, and cook, stirring, until soft, about 6 minutes. Add beans, cilantro, cumin, chili powder, chile flakes, jalapeño, and zest and juice; cook, stirring, for 2 minutes. Add ketchup, vinegar, paste, sugar, salt, and pepper, and bring to a simmer; cook, stirring, to marry flavors, about 10 minutes. Strain sauce before serving.