Coffee-Infused Barbecue Sauce
Here's a recipe that'll put some pizazz in your Memorial Day celebration. It's yummy on chicken, pork or beef. We haven't tried it on tofu dogs, but a little experimentation couldn't hurt!
1/2 cup brewed espresso or strong, dark Café Campesino coffee
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, 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 of the ingredients in a small pot, stir them together, and bring to a simmer over medium-high heat. Lower the heat so the mixture is just simmering and let simmer for 20 minutes. Remove the pot form the heat, let the mixture cool, then puree it in a blender or food processor fitted with the steel blade.
The barbecue sauce can be covered and refrigerated for up to 2 weeks.