West African Barbecue Sauce

Ingredients

• 2 tablespoons olive oil
• 1 medium Spanish onion, diced
• 5 tomatoes, seeded and chopped (or 2 1/2 cups chopped canned tomatoes)
• 2 inches ginger, peeled and grated
• 3 garlic cloves, minced
• 1 serrano chili, seeds and ribs removed and finely chopped
• 2 cups water
• 1/4 cup brewed coffee
• 1 tablespoon tamarind paste
• 2 teaspoons berbere or chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon coriander seed, roughly crushed
• 1/4 cup honey

Directions

1. 1

   Heat the oil in a large saucepan over high heat. Add the onion and saute for five minutes, or until softened and translucent. Add the tomatoes, ginger and garlic and bring to a simmer. Sir in the chili, water, coffee, tamarind paste, berbere, cumin and coriander seeds and bring to a simmer. Reduce the heat and simmer for 40 minutes.

2. 2

   Add the honey and simmer for another 10 minutes, or until the sauce is thick enough to coat the back of a spoon. Let cool.

3. 3

   Store in a tightly-covered container in the refrigerator for up to five days.