Barbecue Sauce

This BBQ sauce recipe is soo good, easy and versatile once you've made it once you'll never go back to shop bought.

I found the basic recipe online somewhere at least 10 years ago, I've tweaked it very slightly over the years and if I'm honest I usually do it all by sight and taste. I have however weighed and measured everything the last few times I've made it so that its perfect here for you.

The two most common recipes I'll use this sauce in are my BBQ Pork Stir -fry and as a base sauce for pizza instead of tomato. It's amazing as pizza base, as soon as I get my pizza recipe typed up I'll add a link here. I have also used it for sausages, grilling them and brushing this on as they cook, with any left over drizzled on when they are done. Also for chicken, its particularly nice to cook the chicken in a similar way to my BBQ Pork recipe but then add warm to wraps with cheese and salad.

I'm sure that's plenty to get you going so

lets talk about the recipe. Really do make an effort to chop the onion finely. It's not the star of the show and we really only want it as a background flavour rather than having chunky bits of it in the sauce. The sauce itself has a lovely, deep and sweet flavour. If you want it quite sticky then don't add in the water, the little bit of water that I add here gives it a nice consistency but you could add more if your looking for something a bit runnier.

Recipe

• Half a small onion (approx. 30g) finely chopped

• 1 garlic clove grated or finely chopped

• 70g (half a cup) soft dark brown sugar

• 130g (half a cup) tomato ketchup

• 1/2 tsp cider vinegar

• 60ml (qtr. cup) water

Directions

1. Add a teaspoon of oil to a hot pan, then add the onion and stir so the onion is well coated. Reduce to a low heat and allow the onion to cook gently.

2. Once you can see the onion is softened, this will take at least 5 mins but could be up to 10 mins, add the garlic.

3. Stir in the garlic and after one minute add the sugar, ketchup and vinegar.

4. Stir well and allow the sugar to melt and the ingredients to come together.

5. Once the sugar is melted add the water and leave to cook on low for a further 5 mins. You can use the cup/ jug you measured the ketchup in for the water. Just fill to half the level that the ketchup came to.

6. Once cooked either use immediately in your recipe or transfer to a bowl and allow to cool. Once cool, cover and put in the fridge until needed. It will keep in the fridge for a day or two.

Makes approx. 150-175ml sauce.