Espresso BBQ Sauce

Makes about a cup and a half of sauce that you can store in fridge for 2 weeks.
Works on chicken, steak and shrimp.


Here is what you will need:

1 TBS unsalted butter
1 TBS vegetable oil
1 1/2 cups chopped onion
4 cloves garlic, minced
1 serrano chile, minced
1 cup ketchup
1 cup brewed espresso (or 1 cup really strong coffee)
1/4 cup white vinegar
3 TBS molasses
2 to 3 tsp chile powder
1 tsp kosher sale
1 tsp sugar
1/4 tsp Worcestershire sauce

In a medium saucepan over medium low heat, heat the oil and melt the butter.

Chop onion and pepper. (If you want less heat, remove seeds and stems from 
pepper.) Hint, you can store peppers in freezer.  Add to pan.

Grate garlic into pan.

Cook onions and pepper over low heat. You want them to soften, not turn brown.

Add everything else to pan and mix well.

Turn down the heat and cover and simmer for 30 minutes.

Put the sauce in a food processor.

Cover it with a towel to prevent any sauce from splattering on you.
Process until smooth.

Make sure you taste it and adjust seasoning if necessary.

Place in a container and let cool then refrigerate until ready to use. 
Can be stored in refrigerator for up to 2 weeks.