3 garlic cloves finely chopped
1 tbspn tomato purée
1 tbspn vegetable oil
1.5 tspns chilli powder
1.5 tspn smoked paprika
1/2 tspn dried crushed red peppers
Pinch garam masala
1 cup ketchup
1 cup of water
1/4 cup cider vinegar
3 tbspns black treacle
3 tbspns dark soft brown sugar
1,5 tspn sea salt
1.5 tspn soy sauce
2 tspns Worcestershire sauce
1 tspn English mustard powder
1/2 tspn coarse ground black pepper
1 bayleaf
1
Put the oil in a saucepan on medium heat
2
Add in the garlic and tomato purée and cook over a medium heat for about 3 minutes. It should form a paste
3
Add in all the other ingredients and cook on a gentle simmer for about 30 minutes
4
Makes approx 1 pint of sauce
5
Take out the bayleaf before using to baste your meat
6
Will keep in a jar in the fridge for a couple of weeks
CategorySauce
Ingredients
3 garlic cloves finely chopped
1 tbspn tomato purée
1 tbspn vegetable oil
1.5 tspns chilli powder
1.5 tspn smoked paprika
1/2 tspn dried crushed red peppers
Pinch garam masala
1 cup ketchup
1 cup of water
1/4 cup cider vinegar
3 tbspns black treacle
3 tbspns dark soft brown sugar
1,5 tspn sea salt
1.5 tspn soy sauce
2 tspns Worcestershire sauce
1 tspn English mustard powder
1/2 tspn coarse ground black pepper
1 bayleaf
Directions
1
Put the oil in a saucepan on medium heat
2
Add in the garlic and tomato purée and cook over a medium heat for about 3 minutes. It should form a paste
3
Add in all the other ingredients and cook on a gentle simmer for about 30 minutes
4
Makes approx 1 pint of sauce
5
Take out the bayleaf before using to baste your meat
6
Will keep in a jar in the fridge for a couple of weeks