MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Keto Coffee Chipotle BBQ Sauce
 Categories: None
      Yield: 1 servings
 
      1 tb Pure Vegetable Oil (14 g)
    1/2 oz Butter; Pure Irish, Unsalted
    1/3 c  Mct Oil
      2    Cloves garlic; (3 g)
      1 tb Ancho Chili Powder
      1 tb Ground Cumin
      1 ts Ground Coriander
      1 ts Paprika
  1 1/4 c  Swerve sweetener
      1 c  Coffee - Brewed from
           -grounds; (8 oz)
      1 tb Balsalmic Vinegar
      1 tb Worchestershire Sauce
      1 ts Pepper; black, ground
      1 ts Sea Salt
    1/2 c  Chicken Broth
      3    Chipotle Chilis In Adobo
           -Sauce
    1/4 ts Xantham Gum
 
  In a medium-size saucepan, melt the butter in the oil over medium high
  heat. When hot, add the garlic and cook, stirring frequently, until
  softened, about 8 minutes.
  
  Add the ancho powder, cumin, coriander, and paprika and cook,
  stirring, until fragrant, about 1 minute.
  
  Add the chipotle chilis in adobo sauce, mix well.
  
  Add the Swerve, stirring, just until mixed and beginning to dissolve,
  about 2 minutes.
  
  Stir in the coffee, broth, vinegar, and Worchestershire. Season with
  salt and pepper.
  
  Simmer over medium-low heat until the liquid reduces by half, about 25
  minutes
  
  Transfer to a blender and process, then return to heat. Alternatively
  use an immersion blender to smooth.
  
  Add a pinch of Xantham Gum (not to exceed 1/4 tsp). Stir frequently
  until thickened, about 5 minutes.
  
  Serve. Will keep, tightly covered, in the refrigerator for up to 1
  month.
  
  Recipe by James Tomasino
 
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