Serves: 5
Total Calories: 85

2 tablespoons olive oil
1 onion, medium, finely chopped
1 red bell pepper, medium, stemmed, seeded and finely chopped
3 cloves garlic, minced
1 tablespoon ginger, fresh, minced
1 1/2 cups coffee, brewed Turkish, or espresso
1/4 cup hoisin sauce
2 tablespoons balsamic vinegar
1 1/2 teaspoons unsweetened cocoa powder
2 teaspoons cardamon, ground
2 tablespoons honey, or more to taste
salt and freshly ground black pepper, to taste

1. Heat the oil in a large nonreactive saucepan over medium heat. Add the onion, bell pepper, garlic, and ginger and sauté until the vegetables are softened but not brown, about 5 minutes. Add the coffee, hoisin sauce, vinegar, cocoa powder, and cardamom. Increase the heat and bring to a boil.

2. Reduce the heat to low and simmer gently, uncovered, until thick and richly flavored, about 10 minutes, stirring occasionally. If the sauce seems too thick, add a little water. Purée the sauce in a blender, adding 2 tablespoons honey to give the sauce sheen. Taste for seasoning, adding salt, black pepper and honey as necessary.

3. Transfer to a serving bowl and serve warm or at room temperature. The sauce will keep, tightly covered in the refrigerator, for several weeks.

Makes about 2 cups

Nutritional Facts:

Serves: 5
Total Calories: 85
Calories from Fat: 49

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