Tuesday, July 21, 2015

Spicy BBQ Sauce

It may seem a little intense to make your own BBQ sauce from scratch when there are so many on the market that you can just pick up at the grocery store. It doesn't actually take that much time or effort to make a BBQ sauce though and the beauty of making your own is that you can customize the flavor to your own taste. Of course the other obvious benefit of making your own sauce is that you know exactly what's in it. These days, that's one very important bonus. 

This is not your typical BBQ sauce. It is as it's described, very spicy (at least for my palette) so it's probably a bit strong for dipping and may not be your go-to BBQ sauce for everything, but it's a lovely spicy version for when you fancy something a bit different. This is the perfect sauce for adding a little kick to grilled meats or for dishes that are accompanied by heat suppressing carbs like bread or white rice. I've previously shared this sauce as part of the Oven BBQ Chicken recipe, however I've come to love this sauce independently of that recipe and thought I should single it out. 

1 banana shallot, finely chopped
3 cloves of garlic, minced
2 tablespoons of kosher rock salt
75g butter
1 tablespoon smoked paprika
1 tablespoon mild chili powder
1 1/2 teaspoons dried chili flakes
1 cup cider vinegar
1 1/2 cups water
1 cup packed dark brown sugar
2 tablespoons Worcestershire sauce
280g tomato puree
1/4 cu molasses
Freshly ground black pepper

1. In a large saucepan, cook the shallot, salt and butter over medium-low heat for about 5 minutes before adding the garlic. Cook for about another minute, stirring and taking care not to burn anything.

2. Add the smoked paprika, chili powder, dried chili flakes and a few generous grinds of black pepper. Stir and continue sizzling away for another minute or two.

3. Add the water, vinegar, dark brown sugar and Worcestershire sauce and bring to a boil. When the mixture starts boiling, stir in the tomato puree and molasses with a wire whisk until completely smooth.

4. Boil the mixture gently, uncovered over low heat for 15 to 20 minutes or until thickened, stirring occasionally.  Use in a recipe right away or store in an airtight container in the refrigerator to use for later - it will last about a week.

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