spring hill ranch's texas black jack sauce

Name: Spring Hill Ranch's Texas Black Jack Sauce
Prep time: 10 min
Cook time: 30 min
Cuisine: Southwestern
Ingredients: 2 small yellow or white onions, diced (about 2 cups); 1 cup(s) strong black coffee; 1 cup(s) worcestershire sauce; 1 cup(s) ketchup; 1/2 cup(s) apple cider vinegar; 1/2 cup(s) packed dark brown sugar (light brown sugar will do okay); 2 large jalapeño chiles, minced; 3 tablespoon(s) chili powder (mild, medium or hot, your choice); 2 tablespoon(s) kosher salt; 6 clove(s) garlic, thinly sliced

(1 RATING)

78 Pinches 2 Photos

Wiley P

Sierra Vista, AZ

Updated on Sep 16, 2013

Also known as "Cattle Drive Sauce", this is another innovation from my neighbors to the east. By the late 1870's, condiments such as ketchup, Worcestershire sauce and vinegars were available in cans or bottles - a blessing to the chuckwagon cooks of the era. There'd be biscuits, beans and coffee for breakfast and then the leftover coffee went into a large jar. In the evening that day-old coffee would come out and be used in this Black Jack sauce. You can make this a thin sauce to dip or a thicker sauce to slather on top of the steak - depending on how long you let it reduce

Rate

prep time 10 Min

cook time 30 Min

method Stove Top

yield Makes about 3 cups

Ingredients

2 small yellow or white onions, diced (about 2 cups)
1 cup strong black coffee
1 cup worcestershire sauce
1 cup ketchup
1/2 cup apple cider vinegar
1/2 cup packed dark brown sugar (light brown sugar will do okay)
2 large jalapeño chiles, minced
3 tablespoons chili powder (mild, medium or hot, your choice)
2 tablespoons kosher salt
6 cloves garlic, thinly sliced

How To Make spring hill ranch's texas black jack sauce

Step 1

In a saucepan over medium high heat, combine the onions, coffee, Worcestershire sauce, ketchup, vinegar, brown sugar, jalapeños, chili powder, salt, and garlic. Stirring often, bring the mixture to a boil and then reduce the heat. Stirring regularly, simmer the sauce until it reduces by 1/2, about 25 minutes. Strain the sauce or puree it in a blender or food processor. Allow it to cool to room temperature and then refrigerate it for 8 hours to allow the flavors to fester. Refrigerate between uses.
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