Prep time: 10 minutes
Cook time: 35 minutes
Makes 6 cups
Serve with smoked brisket, tri-tip or your favorite barbecued meat. Any leftovers will keep, covered and refrigerated, for a week.
Recipe from the Los Angeles Times.
1 large onion, thinly sliced, top to bottom
3 cloves garlic, crushed
2 jalapeños, seeded and diced
2 poblano or pasilla chilies, seeded and diced
1/2 cup strong brewed coffee
1 beer, preferably ale
2 tablespoons tomato paste
3 cups ketchup
1/4 cup maple syrup, preferably Grade B
1/4 cup molasses
1 tablespoon cumin
2 teaspoons salt
1 teaspoon New Mexico chili powder
1/3 cup red wine vinegar
In a heavy-bottom 4-quart pot, combine the onion, garlic, jalapeños and chilies with the coffee and beer. Bring to a simmer over medium-high heat, then reduce the heat and simmer until the onion is translucent, about 10 minutes.
Stir in the tomato paste, ketchup, maple syrup, molasses, cumin, salt, chili powder and red wine vinegar and simmer for 20 minutes, stirring occasionally. Remove from heat and blend the sauce using an immersion blender or in stages in a stand blender, until fairly smooth.
If desired, reserve drippings from slicing the meat and stir into the sauce before serving.