AGGIE BBQ SAUCE

I live in Austin, Texas, home of the University of Texas Longhorns. As a joke, my Paleo Pen Pal, Jennifer of The Paleo Prize from College Station (home of our rivals, the Texas A&M Aggies), sent me Aggie coffee with which to make a recipe. Since I love my BBQ rubs with coffee grounds, I decided on making some BBQ sauce with my leftover morning brew. She also sent me jalapeño powder, which I somehow lost in my move, so I made sure to include jalapeno in this recipe. 

I sent Jennifer some Paleo Powder, which she used to make some absolutely mouthwatering butternut squash fritters, which she then turned into a McMuffin. Pretty smart if you ask me! 

Aggie BBQ Sauce
makes 1 cup
2 Tablespoons butter or coconut oil
1/4 cup onion, minced
1 clove of garlic, minced
1/2 cup brewed coffee
1/3 cup water
1/3 cup chicken broth
1/4 cup ketchup (I use Westbrae Natural Vegetarian Unsweetened Ketchup)
3 Tablespoons apple cider vinegar
1 tablespoon jalapeño, minced
1 Tablespoon lemon juice
1 tsp worchestershire sauce

Melt butter over medium high heat in a small saucepan. Add onions and cook 2-3 minutes until soft. Whisk in remaining ingredients. Bring to a boil, then reduce to a strong simmer. Continue to simmer, whisking occasionally, until the mixture has thickened and reduced by about half.