BALSAMIC BBQ SAUCE
250 ml balsamic vinegar
15 ml olive oil
1 medium onion chopped
1 large or 2 medium cloves of garlic grated (or 10 ml minced garlic)
large pinch of dried chilli flakes
125 ml tomato sauce
75 ml honey or syrup
30 ml demerara sugar (or dark brown sugar)
30 ml grainy mustard
30 ml molasses
30 ml Worcestershire sauce
2,5 ml ground white pepper
Salt to taste
Boil the balsamic in small pot over medium to high heat until reduced by about a third, about 30 minutes. Remove from heat. Heat the olive oil in saucepan and fry the onion on medium heat until soft, add garlic and chilli flakes and fry about 1 min. Stir the reduced balsamic and the rest of ingredients in and bring to boil. Simmer for about 15 minutes, stirring a few times. It will start thickening slightly. Remove from heat.
For a smoother sauce use a stick blender to puree the sauce. Let it cool and bottle to keep in fridge for up to a month.
Photo: Elsabie Templeton.
Eat with pulled pork, beef or chicken.
