Beer BBQ Sauce

Ingredients for 1 servings:

• 500 g red pointed peppers
• 4 large onions
• 1 large can of tomatoes, peeled
• 100 g butter
• 200 g tomato paste
• 2 tsp red curry paste
• 4 tbsp mustard
• 500 ml dark beer
• 4 tbsp vinegar
• 2 tbsp balsamic vinegar
• 1 tbsp soy sauce, dark
• 4 tbsp lemon juice
• 2 tbsp honey or maple syrup
• 2 tbsp paprika powder, if you like: hot paprika or smoked paprika
• 1 tbsp cumin
• 1 tbsp marjoram
• ¼ bar of dark chocolate

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 45 minutes

Delicious spicy BBQ sauce from the pressure cooker

Clean the pointed peppers, cut them into large pieces, and spread them on a baking sheet. Then roast them in the oven at 180°C for about 20-30 minutes. Meanwhile, peel and roughly chop the onions. Melt the butter in a saucepan and sauté the onions. After a few minutes, add the tomato puree and curry paste and sauté them as well. Now add the tomatoes from the can and top everything up with the beer. Add the remaining spices, vinegar, lemon juice, etc., mix well, and bring to a boil. Now add the chocolate in small pieces and stir in until melted. Add the peppers from the oven and stir in. Close the pressure cooker. Simmer the sauce for about 2 hours over medium heat until everything is softened. Then puree everything with a hand blender. Then pass the puree through a sieve to remove the last bits of pepper skin. Bring the sauce back to a boil and pour into jars or bottles while it is still hot, sealing them tightly. The sauce goes very well with steak or pulled pork, for example!