4 cups tomato ketchup
1 cup Jim Beam bourbon
½ cup brown sugar
½ cup black coffee
¼ cup red wine vinegar
3 tablespoons molasses
2 tablespoons salt
1 tablespoon ground black pepper
1 shallot, chopped
1 garlic clove, minced
COMBINE all ingredients in large saucepan and bring to boil. Reduce heat and simmer for 15 to 20 minutes.
PUREE with hand blender or in batches in standing blender. Let cool and refrigerate.
Serve with Cider-Brined Pork Chops.
Recipe courtesy of Stephanie's on Newbury.