Smokey Joe BBQ sauce recipe

Smokey Joe BBQ sauce recipe

This smokey, tangy sauce goes great with burgers, but experiments with pulled pork and chicken wings may well pay off!

Ingredients

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 500 g tinned chopped tomatoes
  • 100 g brown sugar
  • 4 tbsp balsamic vinegar
  • 1 tbsp smoked paprika
  • 1 red chilli pepper, chopped
  • 1 tbsp Worcester sauce
  • 1 tbsp tomato ketchup
  • 1 sprig of lemon thyme
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 17.6 oz tinned chopped tomatoes
  • 3.5 oz brown sugar
  • 4 tbsp balsamic vinegar
  • 1 tbsp smoked paprika
  • 1 red chilli pepper, chopped
  • 1 tbsp Worcester sauce
  • 1 tbsp tomato ketchup
  • 1 sprig of lemon thyme
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 17.6 oz tinned chopped tomatoes
  • 3.5 oz brown sugar
  • 4 tbsp balsamic vinegar
  • 1 tbsp smoked paprika
  • 1 red chilli pepper, chopped
  • 1 tbsp Worcester sauce
  • 1 tbsp tomato ketchup
  • 1 sprig of lemon thyme

Details

  • Cuisine: American
  • Recipe Type: Sauce
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 45 mins
  • Serves: 6

Step-by-step

  1. Gently sweat off the onion and garlic in a frying pan over a medium heat until soft.
  2. Add the remainder of the ingredients and bring to the boil, then season with salt and pepper and reduce the heat. Simmer for 25 to 30 minutes.
  3. Carefully place the ingredients in a blender and liquidise until smooth
  4. Chill and serve with burgers in a brioche bun, garnished with sliced Swiss cheese, Smokey streaky bacon, beef tomatoes and baby gem lettuce.

Martin Halls is Executive Chef of the Montague Hotel, London.

You might also like:

Brown sauce recipe

The lovefood guide to... sauces and gravy

Rib of beef with peppercorn sauce recipe

 

Comments


Be the first to comment

Do you want to comment on this article? You need to be signed in for this feature

Copyright © lovefood.com All rights reserved.