John Myers
Barbecue Sauce for Pan Dishes or Grilled Food
The perfect barbecue sauce for pan dishes or grilled food recipe with a picture and simple step-by-step instructions.
- 300 g Chopped onion
- 100 g Chopped garlic
- 500 Milliliters Chopped tomato preserve
- 150 g Peanut paste
- 10 Milliliters Soy sauce dark
- 10 Milliliters Asian fish sauce
- 10 g Curry powder
- 10 g Tandorri powder
- 20 g Vegeta spice
- 10 g Chili Sauce (Sambal Oelek)
- 20 g Honey liquid
- 500 Milliliters Grapefruit fruit juice
- Steam the onion and garlic with 2 tablespoons of olive oil until they turn light brown. Add canned tomatoes and simmer for 5 minutes. Add grapefruit juice and simmer for another 5 minutes. Add the remaining ingredients and simmer for about 15 minutes. Mix 1 teaspoon of potato flour in a glass with 3 tablespoons of water and thicken the sauce. Simmer for 5 minutes while stirring. Try and season to taste with sambal and salt, puree everything with a hand blender and bring to the boil briefly – 1 minute. NOTE: 10 grams refers to a teaspoon and 10 milliliters are 5 teaspoons of ingredients for me. Pour still hot sauce into glasses and screw on tightly, turn over like with me in the picture and let cool overnight. So it can be kept for up to 6 months and longer. Lasts as long as it is not opened. Store in the refrigerator after opening and use within 2 days, otherwise risk of mold.
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