BBQ Sauce
Hop til:
Makes approx
500 ml
Preparation time
25 minutes
INGREDIENTS
- 2 red onions
- 5 cloves of garlic
- 2 red chili peppers
- 1 tbsp olive oil
- 300 ml tomato ketchup
- 100 ml apple cider vinegar
- Zest and juice of 1 unwaxed lemon
- 2 tbsp soy sauce
- 2 tsp medium-hot mustard
- 150 g brown sugar
- 2 tsp salt
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tbsp fennel seeds
- 4 cloves
- ½ tsp black peppercorns
- 2 tbsp smoked paprika powder
Preparation
- Peel the onions and garlic; wash the chilies, halve them lengthwise and remove the seeds. Quarter the onions.
- Place the onions, garlic and chilies in a ZWILLING ENFINIGY Power Blender Pro jug. Put the lid on and chop the contents using the ‘Pulse’ setting by pressing the operating button several times.
- Heat the olive oil in a small pot or pan, add the onion mixture and sauté.
- Place the remaining ingredients in the blender jug in the following order: Ketchup, vinegar, lemon juice and zest, soy sauce, mustard, sugar, spices and onion mix. Put the lid on. Select the Soup program and start it at the push of a button.
- After the end of the mixing process, remove the lid. Pour the sauce into sterile jars, seal and store in a cool place.
Tip
Prepare the sauce at least 1 day before consumption to allow the spices to develop their full aroma. The sauce can be kept refrigerated for about 1 week.
Info
Alternatively, allow the sauce to cool completely, pour into a glass bottle and seal with the FRESH & SAVE vacuum wine sealer.