Is there smoke in our eyes or are we just a bit emotional about how much we love this sauce? With its sticky, tangy and smoky personality it’s ideal for barbecues and any other time. Just a little chopping and mixing together of a little of this and that and you have arrived at a real winner. It is aromatic, has a deep flavour and can be put to so many uses. Whether you marinate with it or dunk your cooked food in this delightful dip, we’d like to think you’ll love the results. It’s a clever way to add flavour to a meal without adding fat. We hope it fires up your taste buds!
- Place a non-stick pan over a medium heat, tip in the onion and the garlic and cook them just until they start to soften a bit (roughly 1 or 2 minutes.)
- Add in the rest of the ingredients, which are; the tomato passata, the sugar, the smoked paprika, the mustard, black pepper, allspice, ginger, salt, syrup, soy sauce and cider vinegar. Give the ingredient a good stir to mix them properly.
- Bring the mixture to the boil, lower the heat to the minimum and cook it for 20 minutes, making sure to stir the sauce every roughly 5 minutes. The sauce should simmer just slightly for the duration of the cooking time.
- Once the cooking time has elapsed, let the sauce cool completely and blend it thoroughly to complete the sauce.
Preparation Time: 5m
Cooking Time: 20m
Total Time: 25m