BBQ sauce in stock

Ingredients for 1 servings:

• 1 ¼ kg pointed peppers, mixed red, yellow and orange
• 700 g onion(s)
• 1 bulb(s) garlic
• 30 g fresh ginger
• 230 ml balsamic vinegar, dark
• 400 ml water
• 20 g smoked Tabasco
• 50 g paprika powder, smoked mild
• 50 g smoked salt
• 40 ml liquid smoke
• 6 g basil, dried
• 5 sprigs of fresh thyme
• 20 g salt
• 600 g sugar
• 2 organic oranges
• 1 organic lemon(s)
• 2 tbsp vinegar essence

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

with peppers, onions and garlic

Wash the peppers, halve them, and remove the stems, seeds, and light-colored inner walls. Cut the peppers into strips. Peel the onions and garlic. Halve the onions and slice them into strips. Leave the garlic cloves whole. Peel the ginger and finely dice it. Place everything in a saucepan, add the balsamic vinegar, water, and thyme stalks. Bring to a boil and simmer over medium heat for about 20 minutes, stirring occasionally, until softened. Let cool for about 15 minutes. Then remove the thyme stalks and finely chop everything in a blender. Return the mixture to the saucepan. Wash the lemon and oranges thoroughly, dry them, zest them, and squeeze out the juice. Add them to the saucepan. Add all the remaining ingredients except the vinegar essence to the saucepan. Mix thoroughly, bring to a boil, and reduce by about 1/3 over medium heat, stirring occasionally. The mixture should form a mixture slightly thicker than ketchup. This takes about 25-30 minutes. Finally, stir in the vinegar essence for extra flavor. While still boiling hot, pour into twist-off jars. In total, I had just under 2 liters of finished BBC sauce.