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Espresso Barbecue Sauce...

4 tablespoons mashed and minced garlic 
4 tablespoons extra-virgin olive oil 
1 cup cider vinegar 
1/2 cup soy sauce 
2 cups ketchup 
2 cups honey 
Grey salt 
2 demitasse cups espresso (or about 1/2 cup of strong coffee or instant espresso) 
Fresh ground black pepper 
Mash garlic with the side of a knife and then mince finely to release oils. Add olive oil to a preheated sauté pan. Add the garlic and sauté until it gets light brown, about 1 minute. Add cider vinegar, soy sauce, ketchup, and honey and stir well. Add a pinch of gray salt, then whisk in the coffee. Add freshly ground black pepper, to taste. Bring to a simmer and allow to simmer for 10 minutes. 
Let cool and store in refrigerator for up to 2 weeks. 
Makes about 5 to 6 cups of sauce.


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