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L.E.S Barbecue Sauce

2 tablespoons olive oil
1 onion, finely diced
6 garlic cloves, roughly chopped
1 tablespoon ground cumin
1/2 teaspoon crushed red pepper flakes
2 teaspoons salt
1/4 cup (2 ounces) brewed espresso or 1 teaspoon instant espresso powder dissolved in 2 ounces boiling water
1/2 cup apple cider vinegar
1/4 cup whiskey
2 cups ketchup
1 1/2 cups firmly packed dark brown sugar


Heat the olive oil in a saucepan over medium heat. Add the onions, garlic, cumin, red pepper flakes, and salt and cook stirring frequently, until the onions are soft and translucent and the garlic is soft, about 10 minutes. Do not allow the garlic to brown (add a few tablespoons of water, if necessary, to prevent browning). Add the espresso, vinegar, and whiskey and bring to a boil. Remove from the heat and transfer the mixture to a blender. Blend on high until smooth. Return the mixture to the pan and whisk in the ketchup and brown sugar until fully incorporated and smooth.

Source: www.epicurious.com