AuthorSamuel DietzmannOriginally procured from Michael Chiarello, then modified
Can be stored in a refrigerator.
[cooked-sharing]
4 tbsp Garlic (Chopped)
1 Shallot (Chopped)
4 tbsp Olive Oil
1 cup Cider Vinegar
½ cup Soy Sauce
2 cups Ketchup
2 cups Honey
½ cup Espresso Coffee
Salt and Pepper (To Taste)
1
Preheat a sauté pan.
2
Add the oil, then the garlic and shallots, and saute until light brown, about 1 minute.
3
Add the cider vinegar, soy sauce, ketchup, and honey, and stir well.
4
Add a pinch of salt, then whisk in the coffee.
5
Add a pinch of fresh pepper, to taste. Bright to a simmer, and cook for approx. 10 minutes, reducing the liquid to a thicker state.
6
Cool and serve. Can be stored in a refrigerator.
Ingredients
4 tbsp Garlic (Chopped)
1 Shallot (Chopped)
4 tbsp Olive Oil
1 cup Cider Vinegar
½ cup Soy Sauce
2 cups Ketchup
2 cups Honey
½ cup Espresso Coffee
Salt and Pepper (To Taste)
