February 08, 2014
Why Drink Jaguar Forest Organic Coffee?
Jaguar Forest is more than coffee– it is a call for change, health, and sustainability. Inside every bag is USDA certified organic coffee from Mexico bought at fair-trade prices from a single shade-grown origin.
Jaguar Forest offers coffee from Chiapas and Oaxaca, two of the poorest states in Mexico. Jaguar Forest pays some of the highest prices for this coffee; thus, providing farmers with a sustainable economic alternative and putting an end to cattle ranching, which is destroying the forests of southern Mexico.
Just as Jaguar Forest is for the farmers, it too is for the consumer. Every person who buys Jaguar Forest gets a promise. A promise that your coffee is selected from the highest quality beans in Mexico, that it is 100% free of chemicals and pesticides, that the farmers who grow it are treated fairly, and that it is grown in the shade of the forest, using sustainable growing practices.
Improving life, one cup at a time.
Use this coffee barbecue sauce as a marinade or finishing sauce for grilled or baked pork
, beef or chicken. The sauce may be covered and refrigerated up to 2 weeks.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 1/2 cup brewed dark Jaguar Forest coffee
- 1 cup ketchup
- 1/2 cup cider vinegar
- 1/2 cup firmly packed light brown sugar
- 1 onion, peeled and finely chopped, about 1 cup
- 2 cloves garlic, peeled and crushed
- 3 fresh hot chili peppers, such as jalapeno, or hotter if desired, seeded
- 2 Tablespoons hot dry mustard mixed with 1 tablespoon warm water
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons ground cumin
- 2 Tablespoons chili powder
Put Jaguar Forest coffee, ketchup, vinegar, brown sugar, onion, garlic, chile peppers, dry mustard, Worcestershire sauce, cumin, and chili powder in a small pot, stir them together, and bring to a simmer over medium-high heat. Lower the heat so the mixture is just simmering and let simmer for 20 minutes. Remove the pot from the heat, let the mixture cool, then puree it in a blender or food processor fitted with the steel blade.
The barbecue sauce can be covered and refrigerated for up to 2 weeks.
Yield: about 3 cups
Recipe Source: Chef Michael Lomonaco, Noche Restaurant, New York, NY
Reprinted with permission.
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