Lunch: Espresso Barbecue Sauce

Ingredients

1 tablespoon unsalted butter
1 tablespoon vegetable oil
1 1/2 cups chopped onion
4 garlic cloves, minced
1 serrano chile, minced
1 cup ketchup
1 cup brewed espresso
1/4 cup distilled white vinegar
3 tablespoons unsulfured molasses
2 teaspoons chile powder
1 teaspoon kosher salt
1 teaspoon sugar
1/4 teaspoon Worcestershire sauce

Instructions

In a large saucepan, melt the butter in the oil. Add the onion, garlic and serrano and cook over moderately low heat, stirring occasionally, until the onion is softened, about 8 minutes. Stir in all of the remaining ingredients and bring to a simmer. Cover and cook the sauce over low heat for 30 minutes, stirring occasionally.
Scrape the sauce into a food processor and puree until smooth. Transfer to a bowl and let cool, then cover and refrigerate overnight to allow the sauce to mellow.

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