top of page
  • Writer's pictureMonika Carnicle

Kona Coffee Barbeque Sauce

Gekko approved! Living in Hawaii brings on special "challenges". These Madagascar Day Gekkos are kitchen visitors and depending on the day I think they are either cute or a nuisance. This one decided to taste test the barbecue sauce leftover in the pot before it was washed. Can't blame 'em...this sauce is that delicious!

We sometimes we call this sauce Kona Ketchup if we use it to dip our ‘Ulu fries or mix it with mayo for a zingy sandwich spread. This recipe makes a lovely tangy barbeque sauce that pairs well with the Kona Coffee Barbeque Rubbed meat **. Adjust the spice level to taste. Sometimes I split the recipe in half and make a mild version and a spicy version (depends on if my Dad is visiting…who likes things on the extremely mild side)


  • 1 large yellow onion, diced

  • 2 tablespoons crushed garlic

  • 1 cup packed brown sugar

  • 2 cups brewed strong Kona Coffee

  • 1 cup Pineapple Vinegar ** or apple cider vinegar

  • 2 cups ketchup

  • 1 cup Worcestershire sauce

  • 1 tablespoon salt

  • 2 tablespoons dried Hawaiian red chili peppers

  • 2 tablespoons Dijon mustard (but I’ll use whatever mustard I have!)

  • 1/2 cup honey

  • 2-3 bay leaves


Sautee onion until translucent and slightly browned. Add garlic and stir. Add remaining ingredients and bring to a boil. Reduce heat to simmer and let reduce by 1/2. Remove bay leaves and either use a stick blender or regular blender to blend smooth (if using a traditional blender, make sure the liquid has cooled!) Store in air tight glass jar. Makes 2 cups.

bottom of page