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butter oil Vidalia onion clove garlic ground cumin ground coriander sweet paprika chile powder ketchup brown sugar cider vinegar coffee chicken broth Worcestershire sauce salt
Viewed: 15 - Published at: 6 years agoIngredients
- 1 tbsp unsalted butter
- 1 tbsp oil
- 1 each vidalia onion, finely chopped
- 2 clove garlic, peeled
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked sweet paprika
- 2 tbsp ancho chile powder or any mild chili powder
- 1/2 cup ketchup
- 1/2 cup firmly packed brown sugar
- 1/2 cup cider vinegar
- 1 cup brewed coffee
- 1/2 cup low sodium chicken broth
- 2 tbsp worcestershire sauce
- 1 salt and pepper to taste
Method
- in a medium saucepan, melt butter in oil over medium heat.
- when foam subsides, add onion and garlic
- add ancho powder, cumin, coriander and paprika.
- cook stirring until fragrant about a minute
- add ketchup and brown sugar.
- stir and cook just until the sugar dissolves
- stir in coffee, broth, vinegar and worchestershire sauce
- season with salt and pepper
- simmer over medium low heat until onions are soft and liquid is reduced by half, about 25 minutes
- transfer to a blender and process until smooth
- will keep in frig for 1 month in tightly covered container
- This is good on grilled meats and poultry, pork spare ribs.
- Also makes a great addition to baked beans, chilies and stews.
- Use it both as a glaze and a sauce
- this makes about 1-3/4 cups
