Ingredients
- 1 pound onions, diced
- 5 cloves garlic, chopped
- 2 jalapeño peppers, diced, seeds and all
- 4 ounces raisins
- 2 tablespoons butter
- 1 teaspoon olive oil
- 1/2 cup bourbon
- 1/2 cup dark coffee
- 1/2 cup cola
- 1/2 cup ketchup
- 1/4 cup soy sauce
- 1/4 cup balsamic vinegar
- 2 tablespoons molasses
- 2 tablespoons Worcestershire sauce
- 2 tablespoons black bean paste
- 3 teaspoons mustard powder
- 2 teaspoons black pepper
- 2 teaspoons allspice
- 2 teaspoons cayenne pepper
- 1 teaspoon smoked paprika
- juice of 1 lime
- 1/4 cup sesame oil
Instructions
- In a large pot with a lid, sweat the onions with the garlic, jalapeño peppers, and raisins in the butter and oil. Cover the pot with a lid and cook over low-medium heat for about five minutes, stirring occasionally. The onions will start to brown and caramelize on the bottom of the pan.
- Deglaze the pan by adding the bourbon, coffee, and cola. Scrape the brown bits off the bottom of the pot with a wooden spoon and reduce until the liquid has evaporated by about half.
- Add the ketchup, soy sauce, balsamic vinegar, molasses, Worcestershire sauce and black bean paste. Let this simmer over a low heat for about 5 minutes.
- Next add the spices: mustard powder, black pepper, allspice, cayenne pepper and smoked paprika. Let this simmer over a low heat for about 10 minutes.
- Turn off the heat and allow the sauce to cool. Purée in a blender on high and add the juice of one lime and the sesame oil until you achieve a smooth, thick sauce.