Leftover Coffee Barbecue Sauce 4.500

James M. Thresher for The Washington Post; tableware from Crate and Barrel

Real Entertaining May 12, 2010

Coffee adds unmistakable body and flavor to this no-cook sauce.

Make Ahead: The sauce can refrigerated in an airtight container for up to 2 weeks.

Servings: 4.5 cups
  • 2 large dried ancho chile peppers
  • 2 cups hot coffee
  • 1 chipotle pepper from a can of chipotle en adobo, such as La Morena brand
  • 3 medium cloves garlic
  • 2 cups ketchup
  • 1/4 cup Worcestershire sauce
  • Juice from about 2 lemons (1/4 cup)

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Char the ancho peppers on a gas stove by holding one pepper at a time with long tongs over a low open flame, or on an electric stove by placing the pepper directly on the burner. With either method, cook for 1 minute, turning frequently, until the pepper has puffed, softened and charred slightly. Repeat with the remaining pepper. Discard the stem and seeds and cut each pepper into 3 or 4 pieces.

Transfer to a blender; add the hot coffee. Remove the center knob from the lid and place a dish towel over the opening to prevent hot liquid from escaping. Puree, starting on low speed and increasing the speed to high. Add the chipotle pepper, garlic, ketchup, Worcestershire sauce and lemon juice; puree until smooth. Transfer to an airtight container and refrigerate for up to to 2 weeks.

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Recipe Source

From Real Entertaining columnist David Hagedorn.

Tested by David Hagedorn.

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Email questions to the Food Section at food@washpost.com.