Ingredients
1/4 cup butter4 garlic cloves, minced1 shallot, finely chopped1-1/2 cups packed brown sugar12 plum tomatoes, peeled, chopped and drained1/2 cup cider vinegar3 tablespoons instant coffee granules1 tablespoon salt 1 teaspoon pepper1 teaspoon adobo seasoning1 teaspoon harissa chili paste1 teaspoon cayenne pepper
Preparation
In a Dutch oven, heat butter over medium heat. Add garlic and shallot; cook and stir until softened, 5-7 minutes. Add brown sugar. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 15-17 minutes.
Add remaining ingredients; simmer 10 minutes. Remove from heat. Puree sauce using an immersion blender or cool slightly and puree in batches in a blender. Strain through a fine-mesh strainer. Return to pan; cook and stir until liquid is reduced by a third, 30-40 minutes.
Refrigerate, covered, until serving. Serve with grilled meats.
