Red Eye Barbecue Sauce Recipe

Red Eye Barbecue Sauce Recipe
Red Eye Barbecue Sauce Recipe photo by Taste of Home
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Red Eye Barbecue Sauce Recipe

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I made this recipe for an assignment in culinary school—my first time making barbecue sauce. I have to say, it was the best barbecue sauce I had in a long time! The hint of coffee livens up the sweet barbecue sauce perfectly. —Evan Haut, Canton, Ohio
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Cook: 1 hour
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Cook: 1 hour

Ingredients

  • 1/4 cup butter
  • 4 garlic cloves, minced
  • 1 shallot, finely chopped
  • 1-1/2 cups packed brown sugar
  • 12 plum tomatoes, peeled, chopped and drained
  • 1/2 cup cider vinegar
  • 3 tablespoons instant coffee granules
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1 teaspoon adobo seasoning
  • 1 teaspoon harissa chili paste
  • 1 teaspoon cayenne pepper

Directions

In a Dutch oven, heat butter over medium heat. Add garlic and shallot; cook and stir until softened, 5-7 minutes. Add brown sugar. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 15-17 minutes.
Add remaining ingredients; simmer 10 minutes. Remove from heat. Puree sauce using an immersion blender, or cool slightly and puree in batches in a blender. Strain through a fine-mesh strainer. Return to pan; cook and stir until liquid is reduced by a third, 30-40 minutes.
Refrigerate, covered, until serving. Serve with grilled meats. Yield: 4 cups.

Test Kitchen Tip
  • Harissa is a blend of chilies, garlic and spices from North Africa and the Middle East; look for it in the international foods section.
  • Originally published as Red Eye Barbecue Sauce in Taste of Home June/July 2017

    Nutritional Facts

    2 tablespoons: 60 calories, 2g fat (1g saturated fat), 4mg cholesterol, 281mg sodium, 12g carbohydrate (11g sugars, 0 fiber), 0 protein.

    • 1/4 cup butter
    • 4 garlic cloves, minced
    • 1 shallot, finely chopped
    • 1-1/2 cups packed brown sugar
    • 12 plum tomatoes, peeled, chopped and drained
    • 1/2 cup cider vinegar
    • 3 tablespoons instant coffee granules
    • 1 tablespoon salt
    • 1 teaspoon pepper
    • 1 teaspoon adobo seasoning
    • 1 teaspoon harissa chili paste
    • 1 teaspoon cayenne pepper
    1. In a Dutch oven, heat butter over medium heat. Add garlic and shallot; cook and stir until softened, 5-7 minutes. Add brown sugar. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 15-17 minutes.
    2. Add remaining ingredients; simmer 10 minutes. Remove from heat. Puree sauce using an immersion blender, or cool slightly and puree in batches in a blender. Strain through a fine-mesh strainer. Return to pan; cook and stir until liquid is reduced by a third, 30-40 minutes.
    3. Refrigerate, covered, until serving. Serve with grilled meats. Yield: 4 cups.

    Test Kitchen Tip
  • Harissa is a blend of chilies, garlic and spices from North Africa and the Middle East; look for it in the international foods section.
  • Originally published as Red Eye Barbecue Sauce in Taste of Home June/July 2017

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