Espresso Chipotle BBQ Sauce

Recipe By:
Shawn P. Menard
Culinary Specialist US Foodservice San Francisco
Ingredients:½ # butter (unsalted)
4t chopped garlic
3# diced onions
2-7oz cans chipotle in adobo
1 bag vol-pack ketchup
6c molasses
3c honey
1.5c cider vinegar
1c liquid smoke
½ c kosher salts
3c light brown sugar
6ea espresso pods grounds removed
1.5 c Worcestershire sauce


Method: In a large stock pot melt down butter over medium high heat, add garlic onions and chipotle sauté until tender. Add the remaining ingredients and simmer for forty five minutes stirring constantly; when the pods burst remove the casing leaving the grounds. After forty five minutes have passed remove from heat and strain using emersion blender to separate. Discard left over pulp, date label and store sauce properly after cooling.