Cooking Instructions
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Step 1
In a Dutch oven, melt the
Unsalted Butter (2 Tbsp)
with the
Olive Oil (1 tsp)
over low heat.
Step 2
Chop the
Onions (3 cups)
,
Garlic (5 cloves)
and
Jalapeño Peppers (2)
. Add these along with
Raisins (1/3 cup)
to the pot.
Step 3
Cover the pot and cook over medium-low heat, stirring occasionally, until the onion starts to brown and caramelize on the bottom of the pot, about 5 minutes.
Step 4
Deglaze the pan by adding
Bourbon (1/2 cup)
,
Cola (1/2 cup)
and
Dark Roast Coffee (1/2 cup)
. Scrape up the brown bits from the bottom of the pot with a wooden spoon and simmer until the liquid has reduced by about half.
Step 5
Add
Ketchup (1/2 cup)
,
Soy Sauce (1/4 cup)
,
Worcestershire Sauce (2 Tbsp)
,
Molasses (2 Tbsp)
,
Balsamic Vinegar (1/4 cup)
and
Black Bean Sauce (2 Tbsp)
and simmer over low heat for about 5 minutes.
Step 6
Add
Dry Mustard (1 Tbsp)
,
Ground Allspice (1/2 Tbsp)
,
Freshly Ground Black Pepper (1/2 Tbsp)
,
Cayenne Pepper (1/2 Tbsp)
and
Smoked Paprika (1 tsp)
. Simmer for about 10 minutes.
Step 7
Turn off the heat and allow the sauce to cook for 15 minutes.
Step 8
Transfer the sauce to a blender, add the juice of the
Lime (1)
and soy sauce. Puree on high until you achieve a smooth, thick sauce. Taste. Adjust the seasonings to the way you like it.
Step 9
Transfer to a bowl and refrigerate; bring to room temperature when ready to use. Serve on your favorite meat. Enjoy!
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