Home Made SpicyBarbecue Sauce

This barbecue sauce is quite hot, but alsospicy. The addition of fresh herbs that aretraditionally used in Louisiana style hot saucegives a twist to your basic barbecue saucerecipe. I don’t use refined sugar or storebought ketchup, which a lot of people willappreciate.It can be used on chicken, lamb, beef or fish.

Ingredients

2 tablespoons extra virgin olive oil1 large onion3 cloves garlic¼ red scotch bonnet pepper¼ cup tomato puree1 teaspoon grain mustard1 ¼ cups passata ( 300ml)¼ cup dark agave1 tablespoon xylitol¼ cup apple cider vinegar1 tablespoon fresh basil1 tablespoon fresh oregano1 tablespoon tamari½ teaspoon sea salt

½ teaspoon cinnamon¼ teaspoon ground cloves¼ teaspoon ground allspice¼ teaspoon black pepper1 tablespoon cumin½ teaspoon ground ginger½ teaspoon extra hot chili powder1 tablespoon paprika

Method

Pour the oil in a medium saucepan,over a low to medium heat. Chop andfry the onions for about 5 minutes.Chop the scotch bonnet and washhands. Add to the pan with thecinnamon, ground cloves, groundallspice, black pepper, ground gingerand chili powder and cook for 4minutes.Chop the garlic and add the paprikaand cook for about 1 minute more,until the onions and garlic are palebrown and soft, and the spices havecooked.

Add the passata, tomato puree. and salt to thepan and stir thoroughly.Add the dark agave, xylitol, vinegarand tamari and stir.Half cover the pan and let the mixture simmerover a low heat until it has thickened, for 15minutes, stirring occasionally. Remove pan from heat. Let it cool for about 5minutes. Pour into a blender. Add the grain mustard,basil and oregano and blend untilsmooth.Taste and add more salt and dark agave ifnecessary.

You can freezehalf of the sauce for anotherday.Pour the sauce on each side of the meat when it has just 5 minutesleft to cook on thebarbecue. It has to beat the last minute,otherwise it will burn.

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