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Poblano Pepper and Coffee Barbeque Sauce

Poblano Pepper and Coffee Barbeque Sauce
Prep Time
10 min
Cook Time
30 min
Yields
2 servings

One great summer condiment that coffee really lends itself well to is barbecue sauce. Making barbecue sauce at home is so simple and (hopefully) leaps and bounds more delicious than most options you’ll find at the grocery store.

Recipe by Dan Clapson using a mystery ingredient – instant coffee – from a Chopped Canada challenge. See the full post here.

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ingredients

1
red onion, diced
2
small poblano peppers, seeds removed and diced
2
clove garlic, roughly chopped
cup water
¼
cup brown sugar, packed
¼
cup white vinegar
2
Tbsp tomato paste
2
Tbsp instant coffee
1
Tbsp maple syrup
1
Tbsp Dijon mustard
2
tsp Worcestershire sauce
1
tsp ground cinnamon
½
tsp cayenne pepper
salt and pepper, to taste
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directions

Step 1

Place all ingredients into a large pan on medium-high heat and bring to a simmer while stirring to combine.

Step 2

Reduce to medium heat and let simmer for 25 minutes, stirring occasionally.

Step 3

Remove from heat and let cool for a few minutes.

Step 4

Transfer contents of pan to a blender and purée until very smooth (push purée through a fine mesh sieve if on-hand).

Step 5

Pour sauce into a container and keep cold in the refrigerator until ready to use. Will keep for up to 10 days.

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