HOMEMADE BBQ SAUCE


  • 2 onions
  • 4 cloves of garlic
  • 6 tablespoons of olive oil
  • 2 tablespoons of cumin seeds
  • 2 tablespoons of coriander seeds
  • 0,88 LBS  ketchup
  • 2 tablespoons of hot ground red pepper
  • 4 tablespoons of molasses
  • juice of 1 orange
  • 2 tablespoons of vinegar
  • 2 ice cubes chicken stock
  • 2 teaspoons of black pepper
  • 10 sprigs of fresh thyme
  • a little less than 1 glass of water
  • Salt


Put 2 tablespoons of cumin and coriander, which are seed spices, in the pan, and fry them over high heat for 2-3 minutes. So all the aroma of the spices will come out better. Divide 2 onions into 4 in the mini food processor, add 4 cloves of garlic, add the roasted coriander and cumin and cook until the onion is pureed. Add 3 tablespoons of olive oil to the pan first, then add the onion puree in the mini food processor. Cook the puree, stirring, for 5-6 minutes. Then add 0,88 LBS of ketchup, 2 tablespoons of hot ground red pepper, 2 teaspoons of black pepper, 10 sprigs of chopped fresh thyme. Then for sweetness, add 4 tablespoons of molasses and the juice of 1 orange. Add 2 tablespoons of vinegar in sourness. Chicken broth goes well with barbecue sauce in my opinion. If you don't have chicken stock ready for this, you can prepare your own stock using the chicken stock recipe and store it in the freezer. I used 2 pieces of ice from the ice tray that I had frozen in our freezer. I strongly recommend you to try it. Stir the sauce on low heat and boil it, if the water decreases, you can add 1 glass of water. Adjust the salt according to your taste. After about 15 minutes, your barbecue sauce will be ready. You can put it through a strainer and store it in a jar.

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