- Heat the oil in a saucepan over a medium-low heat and cook the onion and garlic for 6-10 mins until soft. Stir in the paprika, chilli powder and cumin and cook for 1 min more.
- Stir in the hot coffee, vinegar, ketchup, tomato purée, sugar and soy sauce, then bring to a gentle simmer. Bubble for 30 mins, stirring occasionally, until you have a thick, shiny sauce with a consistency similar to ketchup. You can use it as it is, or blend until smooth. The sauce will keep in sterilised bottles or jars in the fridge for up to 2 weeks.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.
Tip: Brush this sauce over chicken, salmon or halved aubergines before baking or grilling.
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To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.
*Volumes given are estimates and will depend on the size of ingredients used, blending, evaporation and other factors.