Spicy Barbecue & Dipping Sauce
1 tablespoon canola oil
2 small onions, chopped
1/4 cup chili powder
1/2 teaspoon cumin
2 teaspoons granulated garlic
1 cup vegan ketchup
3/4 cup vegan Worcestershire sauce
1 cup strong coffee
1/3 cup turbinado sugar
1/4 cup lemon juice
1/4 cup sliced pickled jalapenos, or more to taste
2 tablespoons juice from the pickled jalapeno jar
2 tablespoons yellow mustard
1 teaspoon salt
1) Cook the onions in the oil over medium heat until they are soft but not brown. Add the chili powder, cumin and garlic and cook and stir for 1 minute. Add everything else and bring to a boil, then reduce heat and simmer uncovered for 30 minutes. Let it cool. If you like, strain out the chunks or whiz with a hand blender -- my family likes it left a little chunky. It's even better the next day.
Source of recipe: This was inspired by a recipe from "Smoke & Spice" by Cheryl and Bill Jamison, my carnivore husband's favorite cookbook. It makes a great sauce for chik'n or deep-fried tofu, or like the authors say, on baked potatoes or hashbrowns.
SO HOW'D IT GO?
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