Paprika BBQ sauce with coffee

Ingredients for 2 servings:

• 1 m.-large pointed pepper, red
• 1 spring onion(s)
• 1 garlic clove(s)
• 1 tsp, heaped paprika paste
• 200 ml vegetable stock
• 40 ml coffee, brewed
• 1 tsp white wine vinegar
• 1 tbsp, leveled raw cane sugar
• ¼ tsp cumin powder
• ½ tsp cinnamon powder
• 1 tsp, levelled fennel seeds, ground
• 1 pinch of chili flakes
• 3 g cornstarch
• some stalks of fresh basil
• 1 tbsp olive oil

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

vegan

Wash the pointed peppers, remove the stems, seeds, and white membranes, then dice. Peel the garlic and press or finely chop it. Wash the spring onion, trim the root, and slice the rest into rings, separating the white and green parts. For brewed coffee, you can use leftover coffee from the coffee pot, but it shouldn’t be brewed too weakly. Heat the olive oil in a saucepan and sauté the peppers along with the white parts of the spring onion and the garlic for about 1-2 minutes over medium heat. Add the raw cane sugar and let it melt and caramelize for 2-3 minutes, stirring continuously. Add the paprika paste. Deglaze everything with the vegetable stock, add the cinnamon, cumin, and chili flakes, and simmer for about 10 minutes over medium heat. Then add the green rings of the spring onion, the ground fennel seeds, and the white wine vinegar. Mix the cornstarch with the cold coffee and slowly pour it into the sauce. Simmer for another 3-4 minutes until the sauce reaches the desired consistency. Finally, twist the fresh basil leaves together, cut them into strips, and add them to the sauce. The coffee gives the sauce a lovely roasted flavor. The bitterness in the coffee also counteracts the sweetness of the caramelized sugar in the sauce. If you don’t have paprika paste, you can also use sweet paprika powder to taste.