12 Fluid Ounce Canned tomatoes 4 Fluid Ounce medium chopped Yellow Onion 1 Fluid Ounce Minced Garlic 2 Teaspoon Cayenne 1 Teaspoon Smoked Paprika 4 Fluid Ounce Apple Cider Vinegar 8 Fluid Ounce coffee 2 Fluid Ounce Brown Sugar 4 Fluid Ounce Tomato Paste 1/2 Fluid Ounce Dijon Mustard 1 Teaspoon Worcestershire Sauce 1 Teaspoon Black Pepper 5 Fluid Ounce molasses
1. Saute onions and garlic in canola oil until translucent. 2. Once onions and garlic are done, add cayenne and smoked paprika to coat the onions and garlic and cook for 15 seconds. 3. De-glaze with a small amount of ACV and reduce until au sec. 4. Add coffee and reduce liquid content by half on low simmer. 5. Once liquids have been reduced, add everything else and let cook on low for at least 30 minutes. 6. Adjust salt and pepper. 7. Blend thoroughly. with immersion blender (larger quantity) or vitamix (small quantity). 8. Final adjustments with salt and pepper. 9. Cool in hotel pans, before storing in desired container.