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