Buzzard's Breath Barbecue Sauce

Recipe Ingredients

2 cups	125g / 4.4oz	Chopped onions
1 cup	237ml	Very strong coffee
1 cup	237ml	Worcestershire sauce
1 cup	237ml	Catsup
1/2 cup	118ml	Cider vinegar
1/2 cup	80g / 2.8oz	Brown sugar
3 tablespoons	45ml	Chili powder
1		Habanero pepper - pureed, including
		Its seeds - see * Note
4		Garlic cloves - pressed
1 teaspoon	5ml	Freshly-ground black pepper

Recipe Instructions

* Note: Habanero peppers are the hottest. If you can't find them in your Mexican foods aisle at the grocery store, or you want less heat you can substitute jalapeño peppers.

Combine all ingredients in a sauce pan and simmer for 15 minutes. Puree in a blender or food processor.

Meanwhile, place 2 pint-sized jars in a large pot of boiling water. Boil for 15 minutes. Bring a small pan of water to a simmer and place two canning lids in the water; remove pan from heat.

With tongs remove one jar from boiling water, empty water from jar and fill with barbecue sauce. Place a canning lid on top and seal with band. Repeat with other hot jar.

This recipe yields 2 pints.

Source:
Undocumented -- from the WWW

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