My epic bbq sauce

Epic BBQ Sauce

Makes approx. 500ml

  • For the paste

  • 1 medium onion, peeled and quartered

  • 10 cloves garlic, peeled

  • 2 fresh red chillies, stalks removed

  • olive oil

  • Herbs and spices

  • 10 sprigs fresh thyme or lemon thyme, leaves picked

  • 10 sprigs fresh rosemary, leaves picked

  • 1 small bunch fresh coriander

  • 10 bay leaves

  • 1 teaspoon cumin seeds

  • 2 tablespoons fennel seeds

  • 2 tablespoons smoked paprika

  • 6 cloves

  • To finish

  • zest and juice of 2 oranges

  • 200 g soft brown sugar

  • 6 tablespoons balsamic vinegar

  • 200 ml tomato ketchup

  • 2 tablespoons Worcestershire sauce

  • 2 teaspoons English mustard

  • 200 ml apple juice

  • 1 teaspoon sea salt

  • 1 teaspoon freshly ground black pepper

Blitz the onion, garlic and chillies together in a food processor until you've got a really fine paste. Pour a lug of olive oil into a pan and gently fry this paste for 5 minutes on a low heat to really get the flavours going.



While that's happening, add all your herbs and spices to the food processor, then peel in strips of orange zest using a speed peeler (you don't want any white pith) and blitz up really well. Add this puréed mixture to the pan and cook for another minute. Add the sugar, stir in well and cook for a few more minutes, until it begins to dissolve and you get a thick brown paste. Pour in 285ml of water and cook for 2 more minutes, then squeeze in the juice of both your oranges and add all the remaining ingredients. Stir well and bring everything to the boil, then turn down the heat a touch and simmer for 5 to 10 minutes, until the mixture starts to thicken slightly.



Pour the sauce slowly through a fine sieve into a large bowl and get rid of any larger bits left behind in the sieve. Rinse the sieve and pass the sauce through the sieve again so it's really silky.



Leave to cool completely, then either divide the sauce between jars or get marinating straight away. Once it's in the fridge, you'll have about a week or so to use up the rest of the sauce. If you want to keep it for longer, you'll have to sterilize some jars. It's dead easy. Either put them in the sink along with their lids and cover them completely with boiling water from the kettle; or fill a really large pan with water, bring it to the boil, then immerse the jars and lids and continue to boil for 10 minutes; or, if you've got a good dishwasher with a really hot cycle, run them through that.



Pour the sauce into your sterilized jar, screw the lid on tightly, and immerse the jar completely in a pan of boiling water for 10 minutes. Let it cool, then put it into the fridge or a cool dark cupboard until you need it. It should keep for about 6 months, no problem.

Nutritional Information

My epic bbq sauce

The name says it all – you have got to try this

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0 foodies cooked this
Trust me, this easy BBQ sauce recipe packs the most amazing flavour punch – it'll blow your mind!
40m
Super easy
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Method

I really love this barbecue sauce. There are loads of layers of flavours that make it truly insane. Although there are lots of ingredients it doesn't take long at all to whip up. I think if you're going to make this you may as well make a lot so that it's in the fridge and on hand when you next need a huge flavour kick. The results are incredible, so it's worth the time and effort to get it right.

Blitz the onion, garlic and chillies together in a food processor until you've got a really fine paste. Pour a lug of olive oil into a pan and gently fry this paste for 5 minutes on a low heat to really get the flavours going.

While that's happening, add all your herbs and spices to the food processor, then peel in strips of orange zest using a speed peeler (you don't want any white pith) and blitz up really well. Add this puréed mixture to the pan and cook for another minute. Add the sugar, stir in well and cook for a few more minutes, until it begins to dissolve and you get a thick brown paste. Pour in 285ml of water and cook for 2 more minutes, then squeeze in the juice of both your oranges and add all the remaining ingredients. Stir well and bring everything to the boil, then turn down the heat a touch and simmer for 5 to 10 minutes, until the mixture starts to thicken slightly.

Pour the sauce slowly through a fine sieve into a large bowl and get rid of any larger bits left behind in the sieve. Rinse the sieve and pass the sauce through the sieve again so it's really silky.

Leave to cool completely, then either divide the sauce between jars or get marinating straight away. Once it's in the fridge, you'll have about a week or so to use up the rest of the sauce. If you want to keep it for longer, you'll have to sterilize some jars. It's dead easy. Either put them in the sink along with their lids and cover them completely with boiling water from the kettle; or fill a really large pan with water, bring it to the boil, then immerse the jars and lids and continue to boil for 10 minutes; or, if you've got a good dishwasher with a really hot cycle, run them through that.

Pour the sauce into your sterilized jar, screw the lid on tightly, and immerse the jar completely in a pan of boiling water for 10 minutes. Let it cool, then put it into the fridge or a cool dark cupboard until you need it. It should keep for about 6 months, no problem.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 80
    4%
  • Carbs 17.0g
    7%
  • Sugar 15.5g 17%
  • Fat 0.8g 1%
  • Saturates 0.1g 1%
  • Protein 0.8g 2%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • For the paste

  • 1 medium onion, peeled and quartered

  • 10 cloves garlic, peeled

  • 2 fresh red chillies, stalks removed

  • olive oil

  • Herbs and spices

  • 10 sprigs fresh thyme or lemon thyme, leaves picked

  • 10 sprigs fresh rosemary, leaves picked

  • 1 small bunch fresh coriander

  • 10 bay leaves

  • 1 teaspoon cumin seeds

  • 2 tablespoons fennel seeds

  • 2 tablespoons smoked paprika

  • 6 cloves

  • To finish

  • zest and juice of 2 oranges

  • 200 g soft brown sugar

  • 6 tablespoons balsamic vinegar

  • 200 ml tomato ketchup

  • 2 tablespoons Worcestershire sauce

  • 2 teaspoons English mustard

  • 200 ml apple juice

  • 1 teaspoon sea salt

  • 1 teaspoon freshly ground black pepper