MAKES ABOUT 3 CUPS
1 cup ketchup
3/4 cup (packed) dark brown sugar
1/2 cup brewed espresso
1/4 cup red wine vinegar
1 medium onion, coarsely chopped
3 jalape�os, halved and seeded
2 garlic cloves, crushed
2 tablespoons molasses
2 tablespoons dry mustard powder, mixed with 1 tablespoon water
2 tablespoons Worcestershire sauce
2 tablespoons ground cumin
2 tablespoons ancho chile powder
Combine all of the ingredients in a medium saucepan and bring to a boil. Simmer over low heat for 20 minutes; let cool. Transfer the sauce to a blender or food processor and puree until smooth.
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