Now I have tried a few recipes for BBQ sauce and none have quite been right, so after lots of experiments I have finally perfected it for our tastes. It makes a decent amount which can be used in meals or like us for dipping. It lasts in the fridge in an airtight kilner jar for a week (we have had it longer than a week and still been fine but use your own judgement).
Some recommended items from our kitchen to make this dish…
- A big time saver for chopping veg with a veg chopper, from onions to carrots this is a god send to chop quickly.
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Kilner jars, always handy for storing sauces.
- Hand held blender to blitz with ease, just don’t do it whilst piping hot.
**NOTE: just a quick note about the seasoning we use in this dish, we have used a spice kit available from SpiceNTice which have all the spices you need all included in one kit so we don’t need to rummage through the spice cupboard for lots of different ones. Their spice kits and rubs are all Slimming Club friendly (Slimming World, Weight Watchers, Calorie counting etc). For 10% off your order you can use our code HICKMAN10 at the checkout.
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- 500g passata
- 1 small onion, finely diced
- 2 cloves garlic, crushed
- 4 tablespoons Worcestershire sauce
- 1 tablespoon white wine vinegar
- 1 tablespoon SpiceNTice barbeque rub
- 2 – 3 tablespoons sweetener
- 2 teaspoons dark soy sauce
- Sweat the onion in a saucepan with a little water until translucent.
- Add all the other ingredients and bring to a boil, let simmer for 10 minutes and thicken.
- You can either blitz your sauce or leave it chunky.
- Can be stored in an air tight container for up to a week in the fridge (we have had it longer than a week but use your own judgement).