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Melinda's Costa Rican 'Perked' Coffee BBQ Sauce

Monday, 26 May 2008

Description

The Grand Prize-Winning recipe.

Ingredients

At a glance

Cuisine

American

Ingredient

Chile peppers

Cooking Method

Simmer

Heat Level

Chile

Habanero

Meal/Course

Condiment

Makes

2 quarts

1 cup molasses
2 cups Costa Rican strong perked black coffee
1 cup packed light brown sugar
3 cups tomato ketchup
1 teaspoon seasoning salt
1/4 cup Worcestershire sauce
1/3 cup apple cider vinegar
1 cup yellow onion, finely chopped
1 tablespoon garlic powder
1/3 cup Melinda’s Original Habanero Pepper Sauce
1 teaspoon ground chili powder
Fat rendered from 4 slices hickory smoked bacon

Methods/steps

Combine all ingredients in a large heavy saucepan. Bring to a simmer over medium heat. Reduce to low and simmer, stirring occasionally for 30 minutes. Remove from heat.

Brush sauce on grilled chicken, pork or beef during last 10 minutes of grilling. For added flavor brush additional sauce on meat immediately after removing from grill. Refrigerate any left over sauce.

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Featured Rapid Recipe

Tsuma Nzole Kalu's Special Sauce

Created by emily

This recipe was collected for me in Mombasa, Kenya by Richard Sterling, 
who wrote: “The barbecue master at the Big Bite Restaurant in Mombasa is 
Tsuma Nzole Kalu. He concocted this recipe for hot sauce and gave it its 
name. Serve it over grilled or barbecued meats and poultry.”