¼ cup vegetable oil ½ onion, chopped
½ cup chopped garlic ½ cup chopped fresh corriander
1 serrano or small green chilli pepper 1 tsp ground cumin
1 tsp chilli powder 1 tsp red pepper flakes
zest of 1 lemon ¾ cup coffee beans
¼ cup dark-brown sugar ¾ cup red-wine vinegar
juice of 1 lemon 1 cup ketchup
2 tsp coarse salt 2 tsp finely ground pepper
2 cups tomato fondue

Heat the oil in a large saucepan and add onion, garlic, coriander, serrano, cumin, chilli powder, red pepper, lemon and coffee beans. Cook, stirring, for 2 minutes.

Stir brown sugar, vinegar, lemon juice and ketchup into the saucepan. Cook, stirring occassionally until liquid is reduced by approximately half.

Stir salt, ground pepper and tomato fondue into the saucepan. Cover and simmer over low heat for 2 to 3 hours, stirring occasionally.

Strain and adjust seasoning to taste.