Homemade BBQ Sauce

When I go to the grocery store, I try to be conscious of the ingredients that are in the food I'm buying, particularly the all-invasive High Fructose Corn Syrup. I'll freely admit the bias and all that I've read about it - but the fact that it is in everything is what really irks me. Salad Dressing, Spaghetti Sauce, really? The BA clan does like barbecue on occasion: chicken breasts, ribs, etc. and I try to buy a BBQ sauce that does not have HFCS in the ingredients. It usually takes some doing and I always say that I'm going to start making my own. Here's a recipe that uses coffee. Yeah, bring it on, baby! Leslie Buck would be proud. Who was Mr. Buck you ask? He created this (click on his name for the Time Magazine obituary):


So in honor of Memorial Day and the unofficial start of the Summer (the BA clan is likely at the pool!), try this sauce next time.

Leftover Coffee Barbecue Sauce
The Washington Post, May 12, 2010

Summary:
Coffee adds unmistakable body and flavor to this no-cook sauce.

MAKE AHEAD: The sauce can refrigerated in an airtight container for up to 2 weeks.

Makes 4 1/2 cups
Ingredients:

• 2 large dried ancho chili peppers
• 2 cups hot coffee
• 1 chipotle pepper from a can of chipotle en adobo, such as La Morena brand
• 3 medium cloves garlic
• 2 cups ketchup (there's that HFCS, again)
  
• 1/4 cup Worcestershire sauce
• Juice from about 2 lemons (1/4 cup)
  

Directions:
Char the ancho peppers on a gas stove by holding one pepper at a time with long tongs over a low open flame, or on an electric stove by placing the pepper directly on the burner. With either method, cook for 1 minute, turning frequently, until the pepper has puffed, softened and charred slightly. Repeat with the remaining pepper. Discard the stem and seeds and cut each pepper into 3 or 4 pieces.

Transfer to a blender; add the hot coffee. Remove the center knob from the lid and place a dish towel over the opening to prevent hot liquid from escaping. Puree, starting on low speed and increasing the speed to high. Add the chipotle pepper, garlic, ketchup, Worcestershire sauce and lemon juice; puree until smooth. Transfer to an airtight container and refrigerate for up to to 2 weeks.

Recipe Source:
From Real Entertaining columnist David Hagedorn.