Title: Black coffee barbecue sauce
 Categories: 
      Yield: 4 Servings
 
    1/2 c  Very strong black coffee,
           Espresso preferred
      1 c  Ketchup
    1/4 c  Red wine vinegar
    3/4 c  Firmly packed dark brown
           Sugar
      1    Onion, peeled and chopped,
           About 1 cup
      2    Cloves garlic, peeled and
           Crushed
      2 tb Dark molasses
      3    Fresh hot chili peppers,
           Such as jalapeno, or hotter
           If desired,
           Seeded
      2 tb Hot dry mustard mixed with 1
           TB water
      2 tb Worcestershire sauce
      2 tb Ground cumin
      2 tb Chili powder
 
  Combine all ingredients in a saucepan and simmer over low heat for 20
  minutes. Cool, then puree in a blender or food processor until
  smooth. This can be stored in the refrigerator for up to 2 weeks in a
  covered container.
  
  Yield: 1 1/2 cups