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- add 1 onion
- add 3/4 cup dark brown sugar
- add 2 tablespoons cumin
- add 1 cup ketchup
- add 1/2 cup brewed coffee
- add 2 cloves garlic
- add 1/4 cup red wine vinegar
- add 2 tablespoons chili powder
- add 2 tablespoons dark molasses
- add 2 tablespoons Worcestershire sauce
- add 2 tablespoons hot dry mustard
- Combine all ingredients in a saucepan and simmer over low heat for 20minutes.
- Cool, then puree in a blender or food processor until smooth.
- This can be stored in the refrigerator for up to 2 weeks in a coveredcontainer.