Rock it out on your favorite burgers this summer!
Barbecue Sauce I
This sauce is an answer to a cookout classic that is ketchup-free! Ketchup is still awesome, but many of us don’t like using it as an actual ingredient when cooking. It feels like we’re cheating!
The African spice staple ground piri piri pepper was used to create this gloriously spicy sauce. Piri piri is like a raging fire, so you can go small on the spice factor if you don’t like your sauce ultra-hot. If you can’t find ground piri piri, cayenne, chili, or chipotle pepper will do! Rock it out on your favorite burgers this summer!
- 1 Can (170g) Tomato Paste
- 2 Medium Tomatoes
- ¼ Cup (45g) Sweet Yellow Onion, roughly chopped
- ½ TSP (2g) Yellow Mustard Seeds
- 2-4 Garlic Cloves whole
- 1 Bay Leaf
- 2 TBSP (30g) Worcestershire Sauce
- 4 TSP (20g) Red Wine Vinegar any other variety will work as well
- 3 TBSP (45g) Maple Syrup
- 1 TSP (5g) Sea Salt
- Piri Piri Pepper Cayenne Pepper, or Chili Pepper Powder to Taste
In a food processor, bullet, or blender, puree the tomatoes, mustard seeds, onions, and garlic.
Pour the puree into a medium sauce pan and stir in the tomato paste, bay leaf, Worcestershire sauce, vinegar, and spices.
Let barbecue sauce simmer on low heat for 15 to 25 minutes or until it thickens and deepens in color. Stir in the maple syrup and salt, and cook for a minute longer.
Let barbecue sauce cool and store in the refrigerator for up to two weeks.
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