About the author:Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
1 teaspoon freshly minced garlic (about 1 medium clove)
1 tablespoon sherry vinegar
1 tablespoon Worcestershire sauce
1 teaspoon finely ground coffee
Kosher salt, to taste
Freshly ground black pepper, to taste
Procedures
Preheat oven to 350°F. Place chile on baking sheet and place in oven until puffed and aromatic, about 5 minutes. Remove from oven and let cool for 5 minutes. Stem and seed chile. Tear into large pieces.
Place coffee, chile, and raisins in a small saucepan. Bring to a boil over high heat. Remove from heat and let steep until chile and raisins are very soft, about 20 minutes.
Transfer mixture to a blender. Add in cocoa powder and puree until smooth. Set aside.
Melt butter in now-empty saucepan over medium heat. When foaming subsides, add in onions; cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in coffee puree, vinegar, and Worcestershire. Bring to a boil, reduce heat, and simmer until slightly thickened, about 10 minutes. Remove from heat, stir in ground coffee and season with salt and pepper to taste.
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