RCI-SC.007.0028.001
BBQ Sauce
BBQ Sauce is a miriad of flavours, delightful edition to Barbecue season.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- onion1 mediumpeeled and quartered
- garlic10 clovespeeled
- fresh red chiles2 unitstalks removed
- 1 unit
- of fresh thyme (or lemon thyme)10 sprigsleaves picked
- of fresh rosemary10 sprigsleaves picked
- 1 small
- 10 unit
- 1 tsp
- 2 tbsp
- 2 tbsp
- 6 whole
- zest and juice of 2 oranges1 unit
- heaping cup (packed) light brown sugar1 unit
- 1/3 cup
- generous 2/3 cup ketchup1 unit
- 2 tbsp
- 2 tsp
- generous 2/3 cup apple juice1 unit
- 1 tsp
- 1 tsp
Method
1
Heat olive oil in a large heavy-bottomed pot over medium heat until shimmering. Add the quartered onion, garlic cloves, and fresh red chiles, stirring occasionally until softened and lightly caramelized.
8 minutes
2
Add cumin seeds, fennel seeds, and whole cloves to the pot, stirring constantly to toast and release their aromas.
2 minutes
3
Stir in the smoked paprika, thyme leaves, rosemary leaves, bay leaves, and cilantro, combining thoroughly with the aromatics.
4
Pour in the balsamic vinegar, scraping the bottom of the pot with a wooden spoon to deglaze and incorporate any caramelized bits.
2 minutes
5
Add the light brown sugar, ketchup, Worcestershire sauce, English mustard, orange zest, orange juice, and apple juice to the pot, stirring to combine all ingredients.
6
Bring the mixture to a gentle simmer over medium-high heat, then reduce heat to low and maintain a slow simmer.
30 minutes
7
Stir occasionally during simmering to prevent sticking and allow flavors to meld and intensify, skimming any foam that rises to the surface.
8
Taste the sauce after 25-30 minutes of simmering and season with sea salt and fresh ground black pepper as needed.
9
Transfer the sauce to a blender in batches and puree until smooth, working carefully as the liquid is hot; alternatively, use an immersion blender directly in the pot for a chunkier texture if preferred.
10
Pass the blended sauce through a fine-mesh strainer into a clean bowl, pressing solids gently with the back of a spoon to extract maximum flavor, discarding the pulp.
11
Return the strained sauce to the pot and simmer gently for another 5-10 minutes if a thicker consistency is desired, stirring frequently to prevent scorching.
12
Cool the sauce to room temperature before transferring to sterilized jars or bottles for storage, or use immediately on grilled meats and vegetables.