Makes 4-5 cups; leftover can be frozen.
1/4 cup vegetable oil
1 cup minced onion
1/2 cup minced green pepper
1 jalapeno pepper, ribs and seeds removed, finely minced
Pinch each of kosher salt and black pepper
2 Tbsp minced garlic
28-oz can tomato sauce
2 cups ketchup
1/2 cup water
1/4 cup prepared coffee
3/4 cup Worcestershire sauce
1/2 cup cider vinegar
1/4 cup lemon juice (from 3-4 lemons)
1/4 cup molasses
1/4 cup Tabasco or other hot pepper sauce
1/4 cup spicy brown mustard
3/4 cup dark brown sugar, packed, or sugar substitute
1 Tbsp chili powder
2 tsp coarsely ground black pepper
1/2 tsp ground allspice
1 chipotle pepper in adobo, chopped
Pour the oil into a large saucepan and set over medium-high heat. Toss in the onions, green peppers, and jalapeno, and give them a stir. Season with a pinch of salt and pepper and cook until soft and starting to brown. Add the garlic and cook for 30 seconds. Add all remaining ingredients.
Bring to a boil, then lower the heat so the sauce simmers for 10-15 minutes, or to desired consistency.
Pour sauce into a container, cover, and chill until ready to use, or let cool slightly at room temperature and use to baste chicken as it's cooking on the grill. Do not use hot barbecue sauce on cold or uncooked food.