| 1 small bottle |
| 1 clove garlic |
| 2 tbsp. finely chopped onion |
| A little grapeseed oil |
| 200 ml of ketchup |
| 50 ml brown sugar |
| 3 tbsp. SYRUP - LIQUID LIQUORICE |
| 50 ml vinegar (e.g., apple cider vinegar) |
| 1-2 tbsp. Chipotle in adobo |
| 1 tbsp. Worcestershire sauce |
Peel and finely chop the onion and garlic. Sauté both in a bit of oil in a saucepan. They shouldn’t be browned but should be gently heated for 4-5 minutes. Add ketchup, sugar, liquorice syrup, vinegar, chipotle, and Worcestershire sauce. Let the BBQ sauce simmer for 5-8 minutes. Season to taste and store it in the fridge for up to a week in an airtight jar or use it right away.
TIP: You can adjust the heat level - use less chipotle if you don't want it to be too spicy. The chipotle also adds a nice smoky flavour. If you use a different chilli, you may want to add a bit of smoked paprika to the sauce.
Chipotle in adobo are smoked red jalapeños in a spicy tomato sauce. They’re available canned in specialty stores and some greengrocers. You can substitute chipotle with something like Tabasco, though it lacks the smoky taste.