Coffee-Chipotle Barbecue Sauce

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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Ingredients:

1 T. canola oil
1/4 medium yellow onion, finely diced
2 cloves garlic, minced
2 chipotle chiles, minced
1/2 cup ketchup
1/4 cup tomato paste
1/4 cup apple cider vinegar
2 tablespoons lemon juice
1/4 cup molasses
1 T. Worcestershire sauce
1 cup brewed Blue Bottle Roman Espresso (or regular coffee)
1/2 T. black pepper
1 t. dry mustard powder
Pinch of ground nutmeg
Pinch of ground clove
1 t. smoked paprika
Salt, to taste

Instructions:

Heat a sauce pan over medium heat. Add canola oil. Sweat the onion until translucent, about 8 minutes. Add the garlic and cook for a minute more.

Stir in remaining ingredients — chipotles, ketchup, tomato paste, vinegar, lemon juice, molasses, Worcestershire sauce, espresso, black pepper, mustard, nutmeg, clove and smoked paprika. Reduce heat to low and cook for 30 minutes, stirring occasionally. Add salt to taste.

Adapted from dailywaffle.com