Sweet Espresso BBQ Sauce

Yield: 2 1⁄2 cups

2 C tomato puree

1⁄2 C Espresso Balsamic Vinegar

1⁄2 C brown sugar

1⁄2 C ketchup

1 T Worcestershire sauce

1⁄2 small onion, finely chopped

1 T dry mustard

1 t sea salt

1⁄2 t black pepper, freshly ground

Mix all ingredients in a medium saucepan. Place over medium-low heat and slowly bring to a boil. Reduce the heat to low and continue to cook until sugar is completely melted and the sauce is thickened, approximately 15 minutes. Use immediately or pour into an airtight container.  Refrigerate for up to two weeks.