Ingredients
2 Tbsp. extra-virgin olive oil
1 shallot, peeled and minced
2 cloves garlic, smashed and minced
2 Tbsp. ground New Mexico chili powder
1 Tbsp. ground Chipotle chili powder
1 tsp. ground cumin
1 tsp. dried thyme, rubbed between your fingers
1/2 tsp. red pepper flakes
1 C. Coca-Cola (or other cola)
1 C. tomato ketchup
2 Tbsp. fresh lime juice
1/4 c. molasses
3 Tbsp. honey
1 Tbsp. Dijon mustard
3 Tbsp. Balsamic vinegar
Preparation
In a medium saucepan, heat the oil over low heat. Add the shallot, garlic, chili powders, cumin, thyme, and red pepper flakes. Cover, and cook, stirring a few times, for about 10-12 minutes. The object is to sweat, not saute the shallots. Stir in the Coke, ketchup, lime juice, molasses, honey, Dijon mustard, and Balsamic vinegar, and bring to a simmer. Cook the sauce, uncovered, for about 15 minutes. Stir the sauce occasionally. Cook the sauce longer for more reduction, if you’d like a thicker sauce. Cool the sauce to room temperature before using. This will keep for about five days under refrigeration and covered.
