Saturday, December 22, 2012

Allergy free tangy barbeque sauce recipe

This is an all purpose type of barbeque sauce. It can be used for marinading or using as a topping. It would also work extremely well on an egg and bacon roll, if only I could have one. 
Please note that you can make an absolute mess in the process of boiling and simmering the sauce. Sorry for the off centre shot but I was a little afraid of getting any closer.


  • 2 tablespoons Nuttlex
  • 1 small onion, pureed
  • 2 coves garlic, pureed
  • 3 shallots, pureed
  • 2 cups tomato paste
  • ½ cup cider vinegar
  • ¼ cup water
  • ¼ cup apple juice
  • ¼ cup fish sauce or brine
  • 3 tsps tamarind paste
  • ½ tsp ground cloves
  • 2 tbsps brown sugar
  • 2 tbsps molasses
  • 2 tbsps honey
  • 2 tsps dry mustard powder
  • 2-3 tsps Cholula hot sauce, taste


  • Puree the onion, garlic and shallots to a liquid.
  • Melt the Nuttlx in a saucepan over a medium heat.
  • Stir in the pureed onion, garlic and shallots.
  • Cook until tender and fragrant.
  • Mix in the remaining ingredients and stir to combine evenly. 
  • Bring to a boil. 
  • Reduce the heat to low and simmer for 30 minutes, stirring occasionally.
  • Allow to cool before bottling.
  • Store in a sterilised container and serving squeeze bottle and keep in the refrigerator until ready to be used.

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