Black coffee barbecue sauce recipe
Upgrade roasted meat or veg and bring a little sunshine into your cooking with this delicious barbecue sauce recipe, complete with surprising coffee twist for extra depth and flavour. When it's this easy to make your own, you'll wonder why you never tried it before! What's more, it's totally vegan and dairy-free, and can be made ahead and frozen for another day.
See method- Makes about 500ml* (serving size is 1 tbsp)
- 5 mins to prepare and 40 mins to cook
- 18 calories / serving
- Freezable
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- 2 tsp sunflower or vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 2 tsp smoked paprika
- 1 tsp mild chilli powder
- 1 tsp ground cumin
- 1½ tbsp ground coffee, to make 250ml hot coffee
- 125ml cider vinegar
- 125g tomato ketchup
- 4 tbsp tomato purée
- 100g soft light brown sugar
- 2 tbsp soy sauce
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Shop ingredientsEach serving contains
- Energy
- 75kJ 18.0kcal
- Fat
- 0g
- Saturates
- 0g
- Sugars
- 4g
- Salt
- 0.2g
of the Reference intake
Carbohydrate 3.9gProtein 0.4gFibre 0.3g
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- Heat the oil in a saucepan over a medium-low heat and cook the onion and garlic for 6-10 mins until soft. Stir in the paprika, chilli powder and cumin and cook for 1 min more.
- Stir in the hot coffee, vinegar, ketchup, tomato purée, sugar and soy sauce, then bring to a gentle simmer. Bubble for 30 mins, stirring occasionally, until you have a thick, shiny sauce with a consistency similar to ketchup. You can use it as it is, or blend until smooth. The sauce will keep in sterilised bottles or jars in the fridge for up to 2 weeks.
- See more Barbecue recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.
Tip
Brush this sauce over chicken, salmon or halved aubergines before baking or grilling.
To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.
*Volumes given are estimates and will depend on the size of ingredients used, blending, evaporation and other factors.
