Barbecue Sauce

Ben O'Donoghue

Ingredients:

  • 230g dark brown sugar
  • 250ml sherry vinegar or red-wine vinegar
  • 1 onion
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1 star anise
  • 1 chipotle chilli
  • 2 teaspoons smoked paprika
  • 60ml tomato sauce
  • 200g tinned chopped tomatoes
  • 1 tablespoon salt

Method:

  1. Combine all the ingredients in a heavy-based saucepan.
  2. Bring to the boil, then reduce to a low simmer and cook for 30–40 minutes, until the sauce coats the back of a wooden spoon.
  3. Allow the sauce to cool briefly, then use a stick blender to purée until completely smooth. If the sauce is still a little too thin, you can continue to simmer and reduce it.
  4. Remove from the heat and allow the sauce to cool to room temperature. Store in an airtight container in the refrigerator for up to 3 months.

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