I love the intense regional pride that goes with the culture of barbecue. Every passionate aficionado has his or her own version of sauce and his or her own secret ingredient. The one thing the sauces all share, however, is a little bit of heat, a touch of sweetness, and a tad of sourness. My version is inspired by southern juke joints where I like to sit around listening to the blues and eating great barbecue. Brush the sauce on beef or ribs before grilling, or just slap it on a sandwich to add a blast of flavor.
Chunky BBQ Sauce
Servings: 3 Cups
2 Tbsp. olive oil
2 red onions finely chopped
One 3-inch piece ginger peeled and finely chopped
4 garlic cloves finely chopped
2 Tbsp. honey
2 Tbsp. packed light brown sugar
1 1/2 cups drained canned chopped tomatoes
3/4 cup ketchup
2 Tbsp Sweet Chile Sauce
2 Tbsp. Worcestershire sauce
1/2 chipotle chile in adobo sauce roughly chopped
2 Tbsp. tomato paste
1 tsp. finely chopped rosemary
1 cup strong brewed coffee
1. Heat the olive oil in a large saucepan over medium-high heat. Add the onions, ginger, and garlic and saute until the onions are softened, about 5 minutes. Add the honey and brown sugar and continue to cook, stirring constantly, until the sugar melts and begins to caramelize, about 2 minutes.
2. Add the tomatoes, ketchup, sweet chile sauce, Worcestershire sauce, chipotle, tomato paste, rosemary, thyme, coffee, and 3 cups of water. Bring to a boil, then reduce the heat to medium low and simmer until the sauce is thickened and reduced by half, about 1 hour. Remove from the heat and let cool.
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