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BBQ Sauce_first

The Hungarians have arrived and the “to do” list is finally complete! Just in the nick of time too. We decided to start their visit off with a little welcome party but we all know it’s just my excuse to cook and feed my kin!!! I was fortunate enough to score a sizeable number of vine ripened tomatoes so I decided to make barbeque sauce because JT made a special request for Pulled Pork. The sauce turned out perfectly, sweet, piquant and zesty — cooking it with the pork tenderloin for 5 hours made the flavours all the more richer and balanced the vinegar very nicely. Like any low and slow cooked meal, I made the pulled pork a day in advance because we all know it tastes better the next day!

I’ve geared up a couple of posts for the following weeks, but I may be AWOL depending on how busy things get, so if I miss to comment on your blog or I don’t post, I apologize in advance. Thanks for understanding.

Barbeque Sauce

Makes 1.25 L (42 oz)

Ingredients:

  • 200 g onions, coarsely chopped
  • 50 g garlic, finely chopped
  • 125 mL white vinegar
  • 1.2 kg tomatoes, chopped
  • 30 mL tomato paste
  • 125 mL molasses
  • 50 g sundried tomatoes (not in oil)
  • 1/2 tsp salt
  • 1/2 cup packed brown sugar
  • 1 tsp smoked paprika
  • 1 tbsp of each sweet paprika, cumin, coriander and cocoa powder

Directions:

  1. In a splash of canola oil, sauté onions and garlic until translucent, add dry spices and stir until fragrant.
  2. Add remaining ingredients and stir well. Simmer for one hour or until dark and thickened.
  3. Purée until smooth and press through a fine sieve.
  4. May be kept in the refrigerator for 3-4 days or freeze for 3 months.

BBQ Sauce

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