Tangy Espresso-Barbecue sauce recipe
For 250 ml
Ingredients
1 tablespoon olive oil
1 small onion, chopped
1 garlic toe, chopped
1 teaspoon chili powder
1 teaspoon ground cumin seeds
Half teaspoon paprika
120 ml hot ketchup
120ml freshly put espresso or strong filter coffee
2 tablespoon raw cane sugar
2 tablespoons balsamic vinegar.
Instructions
Heat the oil in a sauce pan on medium to high heat.
Fruit in it the onions shred about 30 minutes stirring, until they are soft and beautiful brown.
Fruit the garlic 1 minute and add the chili powder, ground cumin seeds
and the paprika powder.
Then stir in the ketchup, espresso, sugar and vinegar through it.
Bring to a boil on medium to high heat and then leave it without lid for 15-20 minutes to cook gently on low heat, until the sauce is boiled to about 250 ml.
Stir in between occasionally.
For 250 ml
1 tablespoon olive oil
1 small onion, chopped
1 garlic toe, chopped
1 teaspoon chili powder
1 teaspoon ground cumin seeds
Half teaspoon paprika
120 ml hot ketchup
120ml freshly put espresso or strong filter coffee
2 tablespoon raw cane sugar
2 tablespoons balsamic vinegar.
Instructions
Heat the oil in a sauce pan on medium to high heat.
Fruit in it the onions shred about 30 minutes stirring, until they are soft and beautiful brown.
Fruit the garlic 1 minute and add the chili powder, ground cumin seeds
and the paprika powder.
Then stir in the ketchup, espresso, sugar and vinegar through it.
Bring to a boil on medium to high heat and then leave it without lid for 15-20 minutes to cook gently on low heat, until the sauce is boiled to about 250 ml.
Stir in between occasionally.
