Espresso coffee gives this easy-to-make marinade a bold flavor that earned high marks at Try it as a cooking sauce for grilled or baked pork, beef or chicken. Covered and refrigerated, it’ll last about two weeks.


  • 1/2 cup brewed Café Britt Espresso or strongly brewed Dark Roast
  • 1 cup ketchup
  • 1/2 cup cider vinegar
  • 1/2 cup firmly packed light brown sugar
  • 1 onion, peeled and finely chopped, about 1 cup
  • 2 cloves garlic, peeled and crushed
  • 3 fresh hot chili peppers, such as jalapeno, or hotter if desired, seeded
  • 2 Tablespoons hot dry mustard mixed with 1 tablespoon warm water
  • 2 Tablespoons Worcestershire sauce
  • 2 Tablespoons ground cumin
  • 2 Tablespoons chili powder



  • Put all ingredients in a small pot, stir together and simmer over medium-high heat.
  • Lower the heat and let the mixture simmer for 20 minutes.
  • Let the mixture cool, then puree in a blender or food processor.
  • Makes about three cups.