Gluten Free Coffee Barbeque Sauce Recipe
This recipe started as so many of my inspired ideas do, with disappointment, frustration and a cup of coffee.
I was invited to a barbeque this past weekend. As I sipped lemonade and mingled with guests, the enticing aroma of chicken being grilled in the distance made my mouth water. I was anticipating biting into a juicy drumstick dripping with sticky barbeque sauce.
I love barbeque sauce. I love it on chicken, pork and beef. I love it on corn on the cob and baked potatoes. I love it licked directly off my finger.
Just before I bit into the steaming, lacquered drumstick I decided to glance at the ingredients on the barbeque sauce label. Sure enough suspicious ingredients were listed; modified food starch, caramel coloring, etc. And as if that were not enough of a warning of hidden gluten the words “contains wheat” were written in tiny letters. No drumstick for me!
So today I went to my local grocery store in search of a gluten-free barbeque sauce to satiate the deep craving that had started two days ago when that first drop of sauce hit the burning coals. Many were unclear but contain suspicious words. I found a few brands that were safely gluten-free but then the other ingredients started to alarm me. I was wont to find a single brand that did not contain high fructose corn syrup. And despite the clever ad campaign currently being run on American television that makes people feel stupid for wanting to stay away from high fructose corn syrup, I remain unimpressed. Besides, there were a number of ingredients that could not in any way shape or form be considered real food.
I left the store discouraged and I don’t mind saying just a bit angry. Good thing because I get a lot done when I am angry.
I raided my fridge and pantry and whipped up my own gluten and high fructose corn syrup free barbeque sauce. I also tossed in a cup of coffee that I have intended to drink but had forgotten about before taking off on my gluten-free barbeque sauce quest.
The result? Everything I want in a barbeque sauce, spicy, sweet, smoky and complex. Now for that chicken leg!
The list of ingredients looks intimidating but most of them are probably already hanging out in your pantry or spice cabinet. And there is only about 10 minutes of active work time; the rest is just letting your stove do the work.
- 2 tablespoons olive oil
- 1 medium Spanish onion – chopped
- 3 cloves garlic – minced
- 1 (14.5 ounce can) diced tomatoes in tomato sauce – preferably organic
- 1 tablespoon chipotle in adobo sauce – 2 peppers and some of the sauce
- 1 cup brewed coffee – decaf is fine
- 1 cup water
- ¼ cup ketchup
- ¼ cup red wine vinegar
- 2 tablespoons Worcestershire Sauce*
- 3 tablespoons honey
- ¼ cup brown sugar – packed
- 1 teaspoon dried cumin
- 2 teaspoons smoked paprika
- ½ teaspoon dried mustard
- ½ teaspoon kosher or sea salt
- ¼ teaspoon pepper
Heat olive oil in a large saucepan over medium heat. Add the onions and garlic and sauté until soft but not browned, 3 -4 minutes.
Put the tomatoes along with the sauce and chipotles in a blender and puree. Add to the onions and garlic along with the rest of the ingredients and simmer for about 30 minutes stirring occasionally.
Puree the barbeque sauce in a blender in batches until smooth. Remember to remove the little plastic top to the blender lid so it does not explode on you. Strain into a bowl pushing the sauce through a sieve to remove any solids and let come to room temperature. Transfer to a jar or airtight container. Can be stored for up to a week in the fridge.
Lea & Perrins Worcestershire sauce is gluten-free in the United States but possibly not in England or the British Isles. If you are concerned, just leave it out.
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