1 to 2 jalapeno peppers, seeded and finely chopped
2/3 C honey
1/2 C cider vinegar
1/4 C brewed coffee
coarse salt
freshly ground black pepper
Instructions
Melt the butter in a heavy saucepan over medium heat. Add the bacon and cook, stirring often, until the fat starts to render, about 3 minutes. Add the onion and jalapeno and cook until the bacon is crisp and the onion is soft and translucent, 3 to 5 minutes.
Stir in the mustard, honey, vinegar, and coffee. Let the sauce simmer, uncovered until thick and richly flavored, 6 to 10 minutes. Season with salt and pepper. Let the sauce cool to room temperature before serving. If not serving immediately, transfer to a clean glass jar. Place a piece of plastic wrap between the jar and the lid to keep the lid from corroding. The sauce will keep, refrigerated, for at least a week. Bring to room temperature before using.
Originally Submitted
1/11/2011
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