About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
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About This Recipe
|Yield:||makes about 2 1/2 cups|
|Active time:||15 minutes|
|Total time:||45 minutes|
|This recipe appears in:||Sauced: Ancho-Raisin Sauce|
- 1 large ancho chile
- 2 cups brewed coffee
- 1/2 cup raisins
- 1 teaspoon cocoa powder
- 4 tablespoons (1/2 stick) unsalted butter
- 1 cup finely diced onion (about 1 medium)
- 1 teaspoon freshly minced garlic (about 1 medium clove)
- 1 tablespoon sherry vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon finely ground coffee
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Preheat oven to 350°F. Place chile on baking sheet and place in oven until puffed and aromatic, about 5 minutes. Remove from oven and let cool for 5 minutes. Stem and seed chile. Tear into large pieces.
Place coffee, chile, and raisins in a small saucepan. Bring to a boil over high heat. Remove from heat and let steep until chile and raisins are very soft, about 20 minutes.
Transfer mixture to a blender. Add in cocoa powder and puree until smooth. Set aside.
Melt butter in now-empty saucepan over medium heat. When foaming subsides, add in onions; cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in coffee puree, vinegar, and Worcestershire. Bring to a boil, reduce heat, and simmer until slightly thickened, about 10 minutes. Remove from heat, stir in ground coffee and season with salt and pepper to taste.