Taste of Home
Red-Eye Barbecue Sauce
TOTAL TIME: Prep: 30 min. Cook: 1 hour
YIELD: 4 cups.
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
Ingredients
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1/4 cup butter
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4 garlic cloves, minced
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1 shallot, finely chopped
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1-1/2 cups packed brown sugar
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12 plum tomatoes, peeled, chopped and drained
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1/2 cup cider vinegar
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3 tablespoons instant coffee granules
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1 tablespoon salt
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1 teaspoon pepper
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1 teaspoon adobo seasoning
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1 teaspoon harissa chili paste
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1 teaspoon cayenne pepper
Directions
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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.
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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.
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3.
Refrigerate, covered, until serving. Serve with grilled meats.
Nutrition Facts
2 tablespoons: 60 calories, 2g fat (1g saturated fat), 4mg cholesterol, 281mg sodium, 12g carbohydrate (11g sugars, 0 fiber), 0 protein.
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