John Myers
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Green Barbecue Grill Sauce
The perfect green barbecue grill sauce recipe with a picture and simple step-by-step instructions.
- 200 g Vegetable cucumber
- 50 g Zucchini
- 50 g Gherkins pickles
- 30 ml Cucumber water
- 4 piece Chili peppers green
- 4 piece Green peppers, pickled
- 1 piece Spring onion
- 2 piece Kiwi fruit, pulp
- 1 piece Bunch of herbs [parsley, dill, chives]
- 2 el White wine vinegar with 5% acidity
- 2 tbsp Water
- 1 tbsp Mustard medium hot
- 1 tbsp Tarragon spice
- 1 tbsp Yellow mustard seeds
- 1 tbsp Coriander spice
- 1 pinch Sea salt from the mill
- 1 pinch Black pepper from the mill
- 2 tbsp Honey
- 1 tbsp Food starch
- 2 tbsp Frying liquid
- 2 tbsp Vegetable broth
- 1 tbsp Rapeseed oil
Green BBQ grill sauce:
- Wash, clean and peel the vegetables and fruits accordingly, so that the edible pieces can easily be chopped up with the kitchen knife. Use a food processor to mix all the pieces, liquids and spices together until you have a fine, mushy consistency. Finally, stir the mixture loosely with honey and cornstarch.
Preserving:
- Heat in a saucepan to boiling point and boil down in a suitable hot water-sterile screw-top jar.
Use:
- Goes well with grilled meat, French fries and salads.
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