- 4 cloves minced garlic
- 4 Tbsp J. Olive Co. EVOO
- ½ cup J. Olive Co. Espresso Balsamic
- ¼ cup ketchup
- ¼ cup brown sugar
- ¼ cup Dijon mustard
- Heat EVOO in saucepan. Add garlic and sauté until it starts to turn brown.
- Add remaining ingredients and summer on low for 10 minutes.
- Store in air-tight container. Recipe yields 2 cups and will last up to two weeks in the fridge.