The best combination of sweet, sour, salty, bitter, and savory I could come up with for a barbeque sauce. Serve over chicken, beef, pork, or most seafood.

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Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
28
Yield:
3 1/2 cups
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Ingredients

28
Original recipe yields 28 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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.

Nutrition Facts

34 calories; protein 0.5g; carbohydrates 7g; fat 0.5g; sodium 378.5mg. Full Nutrition
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