1 tb Oil, preferably canola
2 c Chopped onions
2 Minced fresh Jalapenos
2 Minced fresh serranos
8 Cloves garlic, minced
1 c Ketchup
3/4 c Worcestershire sauce
3/4 c Strong black coffee
1/3 c Unsulphured dark molasses
1/4 c Cider vinegar
1/4 c Fresh lemon juice
1/4 c Chili powder
2 tb Prepared yellow mustard
1 1/2 ts Ground Cumin
1 1/2 ts Salt
In a saucepan, warm the oil over medium heat. Add the onions, chiles,
and garlic, and sauté over medium heat until everything is softened.
Mix in the remaining ingredients and bring the sauce to a simmer.
Cover and cook for 35 to 40 minutes. Allow the sauce to cool briefly.
Strain the sauce and puree the solids in a food processor. Return the
pureed mixture to the sauce, stirring thoroughly. Refrigerate the
sauce overnight to allow the flavors to mingle and mellow. Use the
sauce warm or chilled. It keeps for weeks.
* Variation: If you prefer a thinner sauce, water this down to your
preferred consistency. It will still pack plenty of pizzazz.
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