Oh Chris...here's a barbecue sauce we have tried making. This one can be refrigerated for up to 2 weeks. There is no way it will last around here that long!
1 tbsp. unsalted butter
1 tbsp. vegetable oil
1 1/2 C. chopped onion
4 garlic cloves, minced
1 serrano chile, minced
1 C. ketchup
1 C. brewed espresso
1/4 C. distilled white vinegar
3 tbsp. unsulfured molasses
2 tsp. chile powder
1 tsp. kosher salt
1 tsp. sugar
1/4 tsp. Worcestershire sauce
In a large saucepan, melt the butter in the oil. Add the onion, garlic and serrano and cook over moderately low heat, stirring occasionally until the onion is softened, about 8 minutes. Stir in all of the remaining ingredients and bring to a simmer. Cover and cook the sauce over low heat for 30 minutes, stirring occasionally.
Scrape the sauce into a food processor and puree until smooth. Transfer to a bowl and let cool, then cover and refrigerate overnight to let the sauce mellow.
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