I think there has to be a typo in this recipe. I made it with 1 tbsp salt and it was excessively salty. If I'd used 2 as called for in the recipe it would have been inedible.
Coffee Barbecue Sauce
New York chef David Burke adds smokiness to his sauce with coffee beans. This recipe first appeared in our June/July 2011 BBQ issue.
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Credit: Todd Coleman
MAKES 1¾ CUPS
¼ cup canola oil
12 cloves garlic, minced
1 small yellow onion, minced
¾ cup coffee beans
¼ cup finely chopped cilantro
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. crushed red chile flakes
1 jalapeño, stemmed, minced Zest and juice of 1 lemon
1 cup ketchup
¾ cup red wine vinegar
½ cup tomato paste
¼ cup dark brown sugar
2 tbsp. kosher salt
2 tbsp. ground black pepper
Heat oil in a 4-qt. saucepan over medium-high heat. Add garlic and onion, and cook, stirring, until soft, about 6 minutes. Add beans, cilantro, cumin, chili powder, chile flakes, jalapefio, and zest and juice; cook, stirring, for 2 minutes. Add ketchup, vinegar, paste, sugar, salt, and pepper, and bring to a simmer; cook, stirring, to marry flavors, about 10 minutes. Strain sauce before serving.
Ratings & Reviews (2)
I'm not crazy about this sauce b/c it's just super-tomato. i added some lager beer (b/c it was very tomato-paste-y) and some of the spices from the bourbon barbecue sauce recipe (which was really good). But it still needs some work.
Coffee Barbecue Sauce
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