Ingredients for Kona Coffee Barbeuce Sauce
- Roasted Garlic
- Onion
- ¼ cup brown sugar
- Coffee
- Cider Vinegar
- 1 cup ketchup
- 2 tablespoons Worcestershire sauce
- Celery Salt
- Dried Chipotle Powder
- 1 tablespoon Dijon mustard
- Honey
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How to Make Kona Coffee Barbeuce Sauce
- In a medium saucepan, combine 1 cup Kona coffee concentrate (see tip below), 1 cup ketchup, ½ cup apple cider vinegar, ¼ cup brown sugar, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon cayenne pepper (optional), and a pinch of salt and black pepper.
- Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Reduce heat to low, and simmer uncovered for 45 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
- Carefully transfer the sauce to a blender (or use an immersion blender) and blend until completely smooth.
- Allow the sauce to cool completely before using. Store in an airtight container in the refrigerator for up to 2 weeks.
- Tip: To make Kona Coffee Concentrate, brew strong Kona coffee. Allow to cool slightly. You should have about 1 cup of concentrated coffee.
Nutrition Information (Approximate per serving)
Sodium
182 g
Sugar
993g
Fat
1g
Carbs
92g
