Down The Road Recipe: Black Coffee BBQ Sauce

Coffee isn’t just for sippin’. Try out Down The Road Coffee in this flavorful, flexible barbecue sauce recipe for your next get-together. It’s a simple way to give your sauce more depth of flavor and a little something extra.

• Makes about 500ml* (serving size is 1 tbsp)
• 5 mins to prepare and 40 mins to cook
• 18 calories per serving
• Vegan
• Vegetarian
• Dairy-free

Ingredients

• 2 tsp sunflower or vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 2 tsp smoked paprika
• 1 tsp mild chilli powder
• 1 tsp ground cumin
• 1½ tbsp ground coffee, to make 250ml hot coffee
• 125ml cider vinegar
• 125g tomato ketchup
• 4 tbsp tomato purée
• 100g soft light brown sugar
• 2 tbsp soy sauce

Method

• Heat the oil in a saucepan over a medium-low heat and cook the onion and garlic for 6-10 mins until soft. Stir in the paprika, chili powder and cumin and cook for 1 min more.
  
• Stir in the hot coffee, vinegar, ketchup, tomato purée, sugar and soy sauce, then bring to a gentle simmer. Bubble for 30 mins, stirring occasionally, until you have a thick, shiny sauce with a consistency similar to ketchup. You can use it as it is, or blend until smooth. The sauce will keep in sterilized bottles or jars in the fridge for up to 2 weeks.

*Volumes given are estimates and will depend on the size of ingredients used, blending, evaporation and other factors.