Ingredients
- 1/2 cup brewed espresso
- 1 cup ketchup
- 1/2 cup cider vinegar
- 1/2 cup light brown sugar
- 1 cup onion
- 2 clove garlic
- 3 clove hot chili peppers
- 2 tablespoon hot dry mustard
- 2 tablespoon warm water
- 2 tablespoon worcestershire sauce
- 2 tablespoon cumin
- 2 tablespoon chili powder
Preparation
Baking Directions:
Put all of the ingredients in a small pot, stir them together and bring to a simmer over medium-high heat.
Lower the heat so the mixture is just simmering and let simmer for 20 minutes.
Remove the pot form the heat, let the mixture cool and puree it in a blender or food processor fitted with the steel blade.
The barbecue sauce can be covered and refrigerated for up to 2 weeks.