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Red Eye Barbecue Sauce


  • 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.

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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