Who does not love a BBQ? The rush of getting the coals lit with petrol, the anticipation of forecasted rain storms, the scramble to try and find the grilles for your sausages and burgers! And having enough meats and side dishes to feed 30 people, even though its only 3 of you!
But, then there is always the taste of chargrilled meats and vegetables, the smell of the coal briquets smouldering with flavoured oils and fats, the juiciness of that first burger of the summer!
I designed this a sauce to be used towards the end of cooking, to be lovingly slavered over meats and vegetables at the last few minutes of cooking, giving you a delicious smokey BBQ flavour, with a nice hint and kick of spices, and that much-loved stickiness of a BBQ sauce!
Sticky, Hot and Spicy BBQ Sauce
This is one of my favourite sauces and goes with many things. From Chicken and ribs to a nice dipping sauce for your chips. Try is slavered over a nice chicken, onion and pepper kebabs! This recipe will make a good size bottle or a few jars, and keeps for 3 months in the fridge, so you can take it out and use it when you need it!
- Pasata - 500g
- Brown sugar - 250g
- Soy sauce - 100ml
- Golden syrup - 80g
- Apple cider/rice wine vinegar - 3 tablespoons
- Worcestershire sauce - 1 teaspoons
- Chipotle paste - 3 teaspoons
- Paprika - 2 teaspoons
- Onion granules - 2 teaspoons
- Tabasco - 2 teaspoons
- Cayenne pepper - 2 teaspoons
- Cumin - 1 teaspoon
- Chilli powder - 1 teaspoon
- Fennel seeds (lightly crushed) - 1 teaspoon
- Garlic granules - 1 teaspoon
Add all your ingredients to a heavy bottom saucepan
Gently stir all your ingredients together on a medium to high heat
Once the mixture starts to bubble, turn down to a low/medium heat and leave to simmer for an hour, occasionally stirring to make sure it does not catch on the bottom of the pan
The mixture should be of a medium thick consistency, but not too thick!
Pour straight into sterilised jars or bottle and keep refrigerated