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Espresso Barbecue Sauce...
4 tablespoons mashed
and minced garlic
4 tablespoons extra-virgin olive oil
1 cup cider vinegar
1/2 cup soy sauce
2 cups ketchup
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2 cups honey
Grey salt
2 demitasse cups espresso (or about 1/2 cup of strong coffee or
instant espresso)
Fresh ground black pepper |
Mash garlic with the
side of a knife and then mince finely to release oils. Add olive
oil to a preheated sauté pan. Add the garlic and sauté until
it gets light brown, about 1 minute. Add cider vinegar, soy
sauce, ketchup, and honey and stir well. Add a pinch of gray
salt, then whisk in the coffee. Add freshly ground black pepper,
to taste. Bring to a simmer and allow to simmer for 10 minutes.
Let cool and store in refrigerator for up to 2 weeks.
Makes about 5 to 6 cups of sauce.
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