Sorry if I haven’t posted anything in a long time, but I’ve been crammed with studying and exams and haven’t really had time to experiment in the kitchen. And the one time I did try a new recipe, it failed miserably.
Yes, Caprese cake, I’m looking at you.
Today, though, I had enough time to spare and BBQ sauce in mind, which I hope to use in an up-coming recipe.
The sauce is a bit spicier than the usual bbq sauce, but I think it suits it perfectly. I’m no fan of Ketchup ( weird, I know) so there isn’t any and it doesn’t remind me of it.
Homemade BBQ sauce
Adapted from OhSheGlows
The recipe makes for 2 e 1/4 cups
1 tsp olive oil
3 garlic cloves
1/2 tsp salt
1/2 tsp red pepper powder
1/4 tsp hot paprika
28 oz can crushed tomatoes
1/3 cup blackstrap molasses
1/3 cup white vinegar
1 tbsp brown sugar
1 tbsp mustard
Chop onion and sauté in a skillet with the olive oil on medium low flame for a few minutes. Mince garlic and add it to the onion, sautéing for a few more minutes. Add the spices and salt and mix well.
Add the crushed tomatoes, molasses, vinegar and sugar and stir well until well combined.
Cook on medium for 30 minutes, occasionally stirring.
Add the mustard, mix well and adjust seasoning to taste.
Just a fun fact: did any of you know that by removing the central part of garlic you make it easier to digest and remove some of the bad breath? It’s a pretty common thing to do in Italy, to remove its so-called “soul” especially when using it raw, but I haven’t found out anything about it in the USA when I googled it.
Do you know any of these old schooled cooking tips?