Espresso Barbeque Sauce

Espresso Barbeque Sauce – makes 6 cups

1 large onion, diced

2 garlic cloves, minced

1 small red or serrano chili pepper, seeded and diced

2 Tbsp Patricia and Paul Chipotle extra virgin olive oil

2 cups tomato ketchup

2 cups tomato sauce

1 cup brown sugar, packed

1 cup Patricia and Paul Espresso dark balsamic vinegar

½ cup molasses

1 Tbsp liquid smoke (optional)

3 tsp smoked paprika

2 tsp celery seed

1 tsp ground cinnamon

Sea salt and ground pepper

In a large saucepan, sauté the onion, garlic, and chili pepper in the olive oil until the onion is translucent and soft, 3-5 minutes. Add the remaining ingredients and stir well to combine.

Bring the sauce to a boil then turn down the heat to a simmer and cook, uncovered, until thick, about 30 minutes. The longer this sauce simmers and reduces, the more intense the flavor. Feel free to use this immediately; but the flavors really meld if you let it sit overnight.

Keep this in an airtight jar in the fridge for up to 4 months.