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Ingredientes
- 1/2 c. Very strong black coffee espresso preferred
- 1 c. Ketchup
- 1/4 c. Red wine vinegar
- 3/4 c. Firmly-packed dark brown sugar
- 1 c. Peeled, minced onion
- 2 x Garlic cloves peeled, crushed
- 2 Tbsp. Dark molasses
- 3 x Fresh warm chili peppers seeded (such as jalapeno, or possibly hotter if you like)
- 2 Tbsp. Warm dry mustard mixed with
- 1 Tbsp. Water
- 2 Tbsp. Worcestershire sauce
- 2 Tbsp. Grnd cumin
- 2 Tbsp. Chili pwdr
Direcciones
- Combine all ingredients in a saucepan and simmer over low heat for 20 min. Cold, then puree in a blender or possibly food processor till smooth. This can be stored in the refrigerator for up to 2 weeks in a covered container.
- This recipe yields 1 1/2 c. of sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 594g | |
| Calories 564 | |
| Calories from Fat 61 | 11% |
| Total Fat 7.34g | 9% |
| Saturated Fat 0.87g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3546mg | 148% |
| Potassium 2572mg | 73% |
| Total Carbs 127.31g | 34% |
| Dietary Fiber 10.7g | 36% |
| Sugars 88.02g | 59% |
| Protein 11.4g | 18% |
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