A dark steakhouse sauce with green tomatoes, Bueno Mulata peppers, molasses, coffee, and warm spice.
YIELDAbout 4 pints
TOTAL2½–3 hr
HEATMedium
SMOKE225°F
THE STORY
The dark, smoky counterpart to Backdraft.
Bueno Mulata peppers from Brandon’s Ohio garden give this sauce its identity. Molasses, strong coffee, Worcestershire, cumin, coriander, and smoke build a savory steakhouse profile that stands up to brisket, burgers, ribs, and the grill.
Those ingredients intentionally stay here—Backdraft is a separate, brighter red fire sauce.
Method
Smoke vegetables.At 225°F with hickory or oak, smoke tomatoes, peppers, and onion 60–75 minutes. Add garlic for the last 15 minutes.
Prep peppers.Cool slightly and remove stems.
Build base.Add vegetables to a pot. Cook tomato paste 2 minutes, then add vinegar, molasses, sugar, Worcestershire, and coffee.
Season and reduce.Add spices and simmer uncovered 45–60 minutes until thick.
Blend.Blend smooth, return to the pot, and simmer 5 minutes.
Store safely.The original card records hot-filling pints with ½-inch headspace and 15-minute water-bath processing. For shelf stability, use a validated formulation and process; otherwise refrigerate or freeze.
Safety: This is a personal development batch, not an independently tested canning formula. Follow USDA/NCHFP or process-authority guidance for shelf-stable preservation.
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