- In a medium-size saucepan, melt the butter in the oil over medium high
heat. When hot, add the garlic and cook, stirring frequently, until
softened, about 8 minutes.
- Add the ancho powder, cumin, coriander, and paprika and cook, stirring,
until fragrant, about 1 minute.
- Add the chipotle chilis in adobo sauce, mix well.
- Add the Swerve, stirring, just until mixed and beginning to dissolve,
about 2 minutes.
- Stir in the coffee, broth, vinegar, and Worchestershire. Season with salt
and pepper.
- Simmer over medium-low heat until the liquid reduces by half, about 25
minutes
- Transfer to a blender and process, then return to heat. Alternatively use
an immersion blender to smooth.
- Add a pinch of Xantham Gum (not to exceed 1/4 tsp). Stir frequently until
thickened, about 5 minutes.
- Serve. Will keep, tightly covered, in the refrigerator for up to 1 month.
