This dark, flavorful sauce is good on all grilled meats and poultry, especially pork spareribs and chicken. But it also makes a terrific addition to baked beans, chilis and stews; use it as both a glaze and a sauce.Smoked sweet paprika, called pimenton dulce, comes from Spain and lends a smoky, slightly bitter flavor; you can find it at gourmet shops and Latin markets. From “Get Saucy,” by Grace Parisi; makes about 1 3/4 cups.
Ingredients
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1 small Vidalia onion, finely chopped
2 large garlic cloves, peeled
2 tablespoons pure ancho chile powder
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked sweet paprika or regular sweet paprika
1/2 cup ketchup
1/2 cup firmly packed dark brown sugar
1 cup brewed coffee, preferably dark roast
1/2 cup low-sodium chicken broth
1/2 cup cider vinegar
2 tablespoons Worcestershire sauce
Salt and freshly ground black pepper
Directions
In a medium-size saucepan, melt butter in oil over medium heat. When foam subsides, add onion and garlic and cook, stirring frequently, until softened, about 8 minutes. Add ancho powder, cumin, coriander and paprika and cook, stirring, until fragrant, about 1 minute. Add ketchup and brown sugar and cook, stirring, just until sugar is dissolved, about 2 minutes. Stir in coffee, broth, vinegar and Worchestershire sauce. Season with salt and pepper. Simmer over medium-low heat until onions are soft and liquid is reduced by half, about 25 minutes.
Transfer sauce to a blender and process until smooth. Will keep, tightly covered, in the refrigerator for up to 1 month.
