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Braai recipe for a spicy smoked BBQ-Sauce
Ingredients:
- 20 medium tomatoes (preferably Roma)
- 2 medium onions
- Fresh chillies (variety and quantity depends on desired heat level)
- 1 cup tomato sauce (ketchup)
- 1 cup Italian tomato purée
- 1,5 cups apple cider vinegar
- 4 tablespoons aged dark rum or brandy
- 0,5 cup orange juice (optional)
- 4 tablespoons mild molasses
- 0,5 cup light brown sugar
- 2 tablespoons smoked Spanish paprika
- 4 teaspoons ground black pepper
- 8 large cloves garlic, crushed
- Ground chilli (to taste)
Directions:
- Cut tomatoes in half lengthwise, and scoop or squeeze out the seeds. Peel onions.
- Place tomatoes cut side up in a smoker on the opposite side to the heat source. Place onions and whole chillies in the smoker as well and smoke until tender.
- Remove tomatoes, chillies and onions from the smoker. Peel the tomatoes (saving as much juice as possible) and chillies once they are cool enough to handle. Roughly chop the tomatoes, chillies and onions.
- Heat 8 tablespoons of oil (preferably olive or peanut oil) in a large vessel and add all the ingredients, including orange juice if you like, and stir over a high heat until the ingredients begin to boil.
- Reduce the heat to low and simmer uncovered for at least two hours (be sure to stir occasionally) until the sauce thickens considerably.
- Let the sauce cool and then transfer it to a blender (you may have to blend the sauce in batches) and blend into a smooth, thick purée.
- At this point you should taste the sauce and add more ground chilli, if you desire. However, if you add more chilli, be sure to blend it well.
Note: This is a salt-free recipe but you may wish to add salt to taste.
This recipe is from the book Cape Wine Braai Masters.
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