Espresso Barbecue Sauce

• 1 ½ tablespoons canola oil
• 6 large cloves garlic, peeled and minced
• 2 cups ketchup
• 2/3 cup honey
• 1/3 cup soy sauce
• 4 ounces brewed espresso
• ¼ cup apple cider vinegar
• ½ teaspoon Liquid Smoke

Preheat a large saucepan over medium-low heat, add oil, and swirl to coat the bottom of the pan. Saute garlic 30 seconds, then add ketchup, honey, soy sauce, espresso, vinegar, and Liquid Smoke. Stir well.

Bring the sauce to a simmer, reduce the heat to low, and cook 20 to 30 minutes, stirring occasionally.

Leftover barbecue sauce will stay fresh in the refrigerator for 1 week, or freeze for later.

Yield: 3 ¼ cups