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
Method
- 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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