A different kind of barbecue sauce
Its different. It has a hint of an Asian flavor to it from the soy, black bean sauce, garlic, and ginger.
It has a sweetness from the vanilla coffee and the molasses.
And the peppers add depth and character to it.
If you're missing the heat, throw in a handful of dried chile de arbol in to re-hydrate. See what happens then.For more smoke, throw in some reconstituted chipotle peppers, too.
1 cyour favorite store bought barbecue sauce
1 cvery strong brewed french vanilla flavored coffee
1/2 csoy sauce
4 Tbsphoisen sauce
2 Tbspfresh ground garlic
2 Tbspfresh ground ginger
1 1/2 cguajillo, new mexico or ancho peppers (or any combination), rehydrated and purreed
1/3 cunsulfered molasses
1/4 cbrown sugar, firmly packed
How to Make A different kind of barbecue sauce
- Bring enough water to cover your dried peppers to a boil. Once boiling, remove from heat, add peppers and cover.
Re-hydrate your peppers in hot water for at least 30 minutes. Remove stem, seeds and membranes. Then process either in a food mill or blender until smooth.
- Combine everything in a medium sauce pan and heat over medium/low heat for no less than25-30 minutes. This will give it a chance for the flavors to meld together. It will also allow it to reduce, making it a bit thicker.
Reduce heat if it begins to boil.