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Chilli-Coffee BBQ Sauce

Chilli-Coffee BBQ Sauce

Preparation

Step 1

Split, stem, and seed the chillies. Toast the chillies in a dry skillet over medium-high heat, turning and flattening with a spatula, until fragrant, about 3 minutes. Put the chillies in a heatproof bowl, cover with very hot water, and set aside until soft, about 30 minutes. Drain, reserve soaking liquid, chop chillies roughly, and set aside.


Step 2


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 chillies and onion. Puree to a paste, adding soaking liquid as needed (about 3/4 cup) to help the mixture break down.


Step 3


Heat the oil in the skillet over medium-high heat. Add the chilli mixture and cook, stirring, until thick and fragrant, about 4 minutes. 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.


Step 4


Stir in vinegar and season with salt to taste.






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Ingredients

  • 3 guajillo chillies

  • 3 mulato chillies

  • 1/2 medium onion, cut into wedges

  • 6 cloves garlic, unpeeled

  • 2 tablespoons corn oil

  • 1 cup tomato puree

  • 1 cup strong black coffee

  • 1/4 cup muscavado sugar

  • 1 tablespoon salt, plus additional for seasoning

  • 1 teaspoon dried oregano, preferably Mexican

  • Pinch ground cloves

  • Pinch cumin

  • 2 teaspoons cider vinegar

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