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Ingredients40 m servings 34 cals
Original recipe yields 28 servings (3 1/2 cups)
- Heat oil in a saucepan over medium-high heat. Add onion; cook, without stirring, until onions darken, about 5 minutes. Pour sherry wine into the pan. Simmer to cook off alcohol, about 1 minute. Stir in tomato juice, soy sauce, pomegranate molasses, ketchup, vinegar, Worcestershire sauce, pineapple juice, espresso, and chipotle peppers; bring sauce to a boil.
- Reduce heat to low until sauce is just simmering. Add brown sugar; stir well to dissolve. Simmer sauce, stirring occasionally, until flavors are combined, about 20 minutes. Strain sauce to remove onions and chipotle peppers. Refrigerate until cool.
- Cook's Notes:
- If you don't have an espresso machine, you can tie a small handful of coffee beans in cheesecloth and allow them to simmer with the sauce. Just remember to remove them after cooking.
- Substitute tamari for the soy sauce if desired.
Per Serving: 34 calories; 0.5 g fat; 7 g carbohydrates; 0.5 g protein; 0 mg cholesterol; 379 mg sodium. Full nutrition