Cascabel Coffee Barbecue Glaze
These chiles will add a deep, nutty flavor to dishes and are great to use in salsas and sauces. It is a medium-hot chile that is good in soups, stews, sauces and sausage.
1 Tbsp. virgin olive oil
2 Tbsp. white onion, diced
2 cloves roasted garlic, peeled and minced
1/2 cup brown sugar
1 tsp. dark molasses
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1 tsp. allspice
1/2 rice vinegar
1/2 cup cider vinegar
1 cup cascabel chile puree (see below)
1 cup strong coffee
1/2 cup water salt to taste
In a saucepan, heat the oil and saute the onions and garlic for about 5 minutes over medium heat. Stir in the sugar, molasses, cloves, nutmeg and allspice. Deglaze with both the rice and cider vinegars and bring to a simmer. Add the cascabel chile puree and ketchup, return to a low simmer. Add the coffee and water, return to a simmer, and cook for 20 minutes. For a stronger coffee flavor add 1/4 cup espresso coffee.
Season with salt, transfer to a blender or food processor, and puree.
Serving suggestions: Use it as a barbecue sauce with grilled meats, especially pork. Also good as a dipping sauce for quesadillas and fries.
Recipe from “Coyotes Pantry” by Mark Miller.