Espresso BBQ Sauce

1 large onion, diced
2 garlic cloves, minced
2 Tbsp. Chipotle Olive Oil
2 c. ketchup
2 c. tomato sauce
1 c. brown sugar, packed
1 c. Espresso Balsamic
1/2 c. molasses
1 Tbsp. Hot Sauce
1 tsp. smoked paprika
2 tsp. celery seed
1 tsp. ground cinnamon
1 tsp. Smashed Peppercorn Sea Salt

In a large saucepan, sauté the onion and garlic in the olive oils, 3 - 5 minutes. Add the remaining ingredients and stir well to combine.

Bring the sauce to a boil. Then turn down the heat to a simmer and cook, uncovered, about 30 minutes. The longer the sauce simmers the more it reduces and the more intense the flavour. Keep in airtight jars and it will keep in the fridge for weeks.

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