Onions sweat with chili powder, smoked paprika, and cumin before garlic and jalapeno join in; a surprising hit of ground instant coffee and coconut sugar simmers into the base of this mango-sweetened barbecue sauce.
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In 1-gallon pot, heat oil on medium flame. Add onions, salt, chili powder, paprika, and cumin. Sweat until onions become translucent.
Add garlic and jalapeno and continue sweating until all vegetables are tender.
Reduce flame to low and add coffee and coconut sugar to pot and for 5 minutes .
In a blender, combine the Worcestershire sauce, mangos, water and orange juice. Blend until creamy.
Add blended mixture to pot along with ketchup and maple syrup.
sauce 10-15 minutes or to desired consistency. Season to taste.
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