With its bittersweet, tangy intensity, this salsa-like blend is best partnered with heartier, meaty dishes like grilled skirt steak.
- Yield:makes about 2 1/2 cups
- Active time: 15 minutes
- Total time:45 minutes
- 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.