Espresso BBQ Sauce

1 large onion, diced
2 garlic cloves, minced
1 Tbsp. Aji Verde Olive Oil (or try Cayenne or Chipotle Olive Oils)
1 Tbsp. Mexican Spice Olive Oil
2 c. ketchup
2 c. tomato sauce
1 c. brown sugar, packed
1 c. Espresso Balsamic (or try Chocolate Balsamic)
1/2 c. molasses
1 Tbsp. Liquid Smoke (optional)
1 tsp. smoked paprika
2 tsp. celery seed
1 tsp. ground cinnamon
sea salt
ground black pepper

In a large saucepan, sauté the onion and garlic in the olive oils until the onion is translucent and soft, 3 - 5 minutes.

Add the remaining ingredients and stir well to combine. Bring the sauce to a boil. Then turn down the heat to s simmer and cook, uncovered until thick, about 30 minutes.

The longer the sauce simmers the more it reduces and the more intense the flavor. Feel free to use this immediately, but the flavours really meld if you let it sit overnight. Keep in airtight jars and it will keep in the fridge for weeks.

*Tested 2018 Customer Appreciation Day (used in the Maple Baked Beans)


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