The BBQ-season has finally arrived! It´s getting warmer with each day, brightly colored and seasonal fruits and vegetables show off their beauty on the markets and allure with their smell, so we all crave lighter and fresher meals to meet our mood. No matter what you´ll enjoy on BBQ hangouts this summer, one thing´s for sure: you´ll need a BBQ sauce. But not just a sauce…You´ll need a rich, sweet, slightly spicy, sticky, dark colored sauce with a complex flavor, which you can smear on anything you want and which´ll make your taste buds dance! I was inspired by the delicious recipe from here, which I modified a little and added some more spices and veggies. So, what makes the sauce different from the sauces you can easily buy in every supermarket you ask? The most important thing is that you know which ingredients you use, so there´ll be no artificial and strange stuff in it. Second, it´s the slow cooking method, which provides amazing depth of flavors. You have to let the sauce simmer for 2 hours over low heat, but it´s so worth it. It allows the ingredients to combine together and enhances the depth and complexity of the flavor. Go check now, if you have tomatoes and figs in the house, you can thank me later. :) :) :)
Ingredients:
Instructions:
- 4 tomatoes
- 1 eggplant
- 1 cup dried figs
- ½ cup of water
- 4 Tbsp. tomato paste
- 1 Tbsp. dijon mustard
- 2 red onions
- 2 Tbsp. sugar beet molasses
- ¼ cup apple cider vinegar
- 2 Tbsp. coconut oil
- 1 tsp. black pepper
- 1 tsp. ground cumin
- 2 tsp. salt
- 1 tsp. miso
- ½ tsp. smoked paprika
- 2 garlic cloves
- 1 Tbsp. soy sauce
- 1 Tbsp. sweet paprika
- 1 small chili (optional)
Instructions:
- In a heavy bottomed pan heat coconut oil and fry your peeled and diced onion, garlic and chili.
- Add chopped tomatoes, eggplant, figs and all remaining ingredients on the list above and cook for about 15min. until the skins of tomatoes are peeling off.
- Put everything carefully into a blender and blend on high speed until smooth & creamy.
- Add to a large saucepan, put a lid on and let simmer over low heat for about 2 hours stirring every now and then until thick and sticky.
- When finished, transfer into a glass jar and store in fridge for up to 2 weeks.