• 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.