Chile-Coffee BBQ Sauce

Name: Chile-Coffee BBQ Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 2
Cuisine: Global
Ingredients: 3 mulato chiles; 2 teaspoons cider vinegar; 2 Tbsps corn oil; 1 pinch Pinch cumin; 6 cloves garlic, unpeeled; 1 pinch Pinch ground cloves; 3 guajillo chiles; 1 Tbsp kosher salt, plus additional for seasoning; 1 mediums onion, cut into wedges; 1 teaspoon dried oregano, preferably Mexican; 237 milliliters strong black coffee; 237 milliliters tomato puree; 59 milliliters turbinado sugar

Chile-Coffee BBQ Sauce takes around 1 hour from beginning to end. This recipe serves 2. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 347 calories, 5g of protein, and 15g of fat per serving. Only a few people really liked this sauce. This recipe from Foodnetwork requires turbinado sugar, strong coffee, corn oil, and onion. If you like this recipe, take a look at these similar recipes: Garlic Green Chile Bbq Sauce, Short Ribs Braised in Coffee Ancho Chile Sauce, and Glazed Chicken Breasts with Coffee BBQ Sauce.

Instructions

Split, stem, and seed the chiles. Toast the chiles in a dry skillet over medium-high heat, turning and flattening with a spatula, until fragrant, about 3 minutes.

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Chili Pepper

Sandwich Bread

Equipment you will use

Frying Pan

Spatula

Put the chiles in a heatproof bowl, cover with very hot water, and set aside until soft, about 30 minutes.

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Chili Pepper

Water

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Bowl

Drain, reserve soaking liquid, chop chiles roughly, and set aside.

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Chili Pepper

While the chiles soak, char the onion and garlic in the same dry skillet over medium heat until the onion blackens slightly and garlic softens in the skin, about 8 minutes. Cool, squeeze the garlic out of the skin, and put in a blender with chiles and onion. Puree to a paste, adding soaking liquid as needed (about 3/4 cup) to help the mixture break down.

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Chili Pepper

Garlic

Onion

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Blender

Frying Pan

Heat the oil in the skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add the chile mixture and cook, stirring, until thick and fragrant, about 4 minutes.

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Chili Pepper

Add the tomato puree, coffee, sugar, 1 tablespoon salt, oregano, cloves, and cumin. Adjust the heat to maintain a gentle simmer and cook, stirring occasionally, until slightly thickened, about 15 minutes.

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Tomato Puree

Oregano

Clove

Coffee

Cumin

Sugar

Salt

Stir in vinegar and season with salt to taste.

Ingredients you will need

Vinegar

Salt

Equipment

Ingredients

Servings:

mulato chiles 2teaspoons

cider vinegar 2Tbsps

corn oil 1pinch

Pinch cumin 6cloves

garlic, unpeeled 1pinch

Pinch ground cloves 3

guajillo chiles 1Tbsp

kosher salt, plus additional for seasoning 1mediums

onion, cut into wedges 1teaspoon

dried oregano, preferably Mexican 237milliliters

strong black coffee 237milliliters

tomato puree 59milliliters

turbinado sugar

Recommended wine: Cava, Shiraz, Grenache

Cava, Shiraz, and Grenache are my top picks for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Marques de Caceres Cava with a 5 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.

Marques de Caceres Cava

Pale straw color revived by fine bubbles. Bouquet of citrus fruits with notes of brioche. Charming and round in the mouth with a refreshing, balanced structure. Lively finish that highlights its fine bubbles.A refreshing aperitif, this Cava marries well with fish and seafood, pasta, rice, spicy dishes, Asian cuisine, and all types of desserts.