BBQ sauce "Made in Germany"

Ingredients for 4 servings:

• 500 ml malt beer
• 300 ml tomato(s), pureed
• 1 large onion(s) (finely diced)
• 2 tbsp lard (for frying)
• 4 pieces of gingerbread, Aachener Kräuterprinten (dried and crumbled)
• 100 g ham, strongly smoked raw (in small cubes)
• 2 red chili peppers (pitted and finely chopped)
• 2 cloves garlic (finely chopped)
• 1 tsp, leveled smoked salt
• 1 tsp, heaped cumin, (freshly ground)
• 1 tsp, heaped mustard seeds (freshly ground)
• some black pepper, freshly ground
• 3 tbsp white wine vinegar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

completely different and yet very typical… Rhineland vs. Texas

Peel and finely dice the onion, peel and finely chop the garlic, deseed and finely chop the chili peppers, and finely dice the ham. Heat the lard in a saucepan, fry the onion and diced ham, add the crumbled gingerbread and fry briefly. Add the chili and garlic and deglaze with 200 ml of malt beer. Allow to reduce slightly, add the remaining spices and vinegar, pour in the passata, and simmer for another 4-5 minutes. Add the remaining malt beer and simmer for 15-20 minutes, then blend with a hand blender. Season to taste, adding a little sugar if necessary, and pour into hot, rinsed jars. Makes 4 small jars. These will keep for several weeks in the refrigerator if not eaten immediately.