A prize-winning recipe for barbecue sauce that’s a real eye opener.
Ingredients
- 1 cup molasses
- 2 cups Costa Rican strong perked black coffee
- 1 cup packed light brown sugar
- 3 cups tomato ketchup
- 1 tsp seasoning salt
- 1/4 cup Worcestershire sauce
- 1/3 cup apple cider vinegar
- 1 cup yellow onion, finely chopped
- 1 tbsp garlic powder
- 1/3 cup Melinda’s Original Habanero Pepper Sauce
- 1 tsp ground chili powder
Servings: quarts
Instructions
- Combine all ingredients in a large heavy saucepan. Bring to a simmer over medium heat. Reduce to low and simmer, stirring occasionally for 30 minutes. Remove from heat.
- Brush sauce on grilled chicken, pork or beef during last 10 minutes of grilling. For added flavor brush additional sauce on meat immediately after removing from grill. Refrigerate any left over sauce.
Share this Recipe
Powered byWP Ultimate Recipe
The following two tabs change content below.
Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
Latest posts by Dave DeWitt (see all)
- Enchiladas Verdes con Chile Pasado - 02/08/2023
- Smoked Oysters with Ancho Chile Sauce - 01/13/2023
- Machaca Sierra Madre - 01/11/2023
