by Kate Heyhoe
Makes 5 cups
1 cup double-strength brewed coffee
1 cup Worcestershire Sauce
1/2 cup ketchup
1/2 cup cider vinegar
1/2 cup brown sugar
3 tablespoons ground red chiles
2 teaspoons salt
2 cups chopped onions
1/4 cup minced jalapeños or other green chile 6 cloves garlic, peeled and minced
Simmer all ingredients until cooked through and flavors blend, about 25 minutes. Let cool slightly then purée in blender. Refrigerate until ready to use.
Kate's Global Kitchen for April, 2001:
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This page created April 2001
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