Smoky Barbecue Sauce
This sauce is fabulous with BBQ duck.
Ingredients
1.5kg very ripe tomatoes or 3 x 440ml canned tomatoes
2 onions, thinly sliced
2 long red chillies, seeds removed coarsely chopped
40g brown sugar
185ml cider vinegar
60ml Worcestershire sauce
1 tbsp Dijon mustard
2 tsp smoked paprika
1 tsp ground allspice
1 tsp ground cloves
2 cloves garlic, chopped
2 fresh bay leaves
1 cinnamon quill
Method
- Combine tomato, onion and chilli an cook over medium heat for 30 minutes until very soft. Transfer to a food processor and blitz until smooth, then push through a sieve into a clean saucepan.
- Add remaining ingredients and bring to the boil over medium heat, reduce heat to low and simmer, stirring occasionally, for 15mins or until thick.
- Remove cinnamon and bay leaves.
- Pour into a sterile bottle and cool.
Chef’s tips
The sauce will keep for up to 1 month in the refrigerator.