2 – 3 tbsp. vegetable oil
1 ½ cups chopped onion
1 large red pepper, chopped
4 or 5 large garlic cloves, chopped
½ tsp. seasoning salt
¼ cup dark rum
3 tbsp. chili powder
1- 1 ½ tbsp. smoked paprika (I use sweet)
1 ½ tsp. freshly ground black pepper
½ tsp. ground allspice
¼ cup dark brown sugar
½ cup strong coffee
2 cups ketchup
½ cup molasses
2 tbsp. yellow mustard
¼ cup cider vinegar
1 tbsp. Frank’s hot sauce – optional or can be reduced
Heat the oil in a large saucepan or Dutch oven. Add the onion and red pepper and cook over moderate heat, stirring occasionally, until onion begins to soften and turn translucent. Stir in garlic and seasoning salt and continue to cook until all is very soft – about 10 minutes. Add the rum and simmer for 1 or 2 minutes. Add the chili powder, smoked paprika, black pepper, and allspice. Continue to cook and stir about 2 more minutes. Add the brown sugar, coffee, ketchup, molasses, mustard, cider vinegar and hot sauce. Simmer over moderate to low heat, stirring often, for about 30 minutes.
If desired, sauce may be pureed in food processor or strained to make it completely smooth.
MAKE AHEAD: This barbecue sauce keeps well in the fridge for 2 – 3 weeks.