in Recipes

barbecue sauce

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Ingredients for 1 servings:

  • 1 bunch of spring onions
  • 2 cloves garlic
  • 2 large red bell peppers
  • 2 m.-large eggplant(s)
  • ½ tsp rosemary, dried
  • 250 g cane sugar
  • 200 ml vinegar (white wine vinegar)
  • 250 ml wine, white, dry
  • 500 g tomatoes, pureed
  • Salt and pepper, white
  • Cayenne pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

delicious with meat and fish

Wash and trim the vegetables. Slice the spring onions into rings, and dice the bell peppers and eggplants. Finely chop or press the garlic. Immediately combine with the remaining ingredients in a large pot. Bring to a boil and simmer gently for at least 30 minutes, stirring occasionally. Season with salt, white pepper, and cayenne pepper. While hot, pour into twist-off jars, seal, and briefly place the lids on. Makes 4-5 jars of jam. The sauce will keep for about 3 months.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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