Coffee BBQ Sauce

Dairy Free, Gluten Free, Vegan

MINUTES

Twenty

PEOPLE

2

DIFFICULTY

Easy

INGREDIENTS

2

Moccona Ristretto Capsules

1

small brown onion, finely diced

1 Tbsp

olive oil

2 cups

tomato passata

1/3 cup

packed brown sugar, plus extra to taste

1/2 cup

apple cider vinegar

2 Tbsp

soy sauce

2 tsp

Dijon mustard

salt & pepper, to taste

METHOD

  1. Make 2 x 40 ml espresso using Moccona Ristretto Capsules.
  2. Drizzle oil into a saucepan over medium heat. Add onion and sauté 3 - 4 minutes until starting to soften.
  3. Add passata, brown sugar, vinegar, soy sauce and mustard to pan with the onions. Bring to the boil, then reduce heat to low and simmer, partially covered, for 30 - 40 minutes until thickened.
  4. Remove from heat and stir through the 80 ml brewed Moccona coffee. Taste, and add an additional tablespoon of sugar if desired. Season with salt and pepper
  5. Store in a jar in the refrigerator for up to a week.

TIPS

  • Brush prepared sauce over chicken and veggie skewers, then cook on a grill pan or barbecue.