Gastronomixs

Roast sweet pepper and garlic barbecue sauce

A barbecue sauce with a depth of flavour that perfectly complements grilled meat.

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Roast sweet pepper and garlic barbecue sauce

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Ingredients

1

 

red onion

2

 

red sweet peppers

6

cloves

roasted garlic

50

ml

white wine vinegar

50

ml

whisky

30

g

brown caster sugar

50

g

Worcestershire sauce

200

g

peeled tomatoes

50

g

tomato purée

As needed:

 

oil

As needed:

 

Tabasco sauce

 

 

salt

Preparation method

  • Roast the sweet pepper on hot coals until they are blackened and cooked.
  • Finely chop the onion and gently fry in oil with the roasted garlic.
  • Add the whiskey and the vinegar and simmer gently for five minutes.
  • Add the brown caster sugar, Worcestershire sauce, peeled tomatoes, and tomato purée.
  • Continue to reduce the sauce to the desired thickness.
  • Season to taste with salt and Tabasco sauce.
  • Wipe the sweet peppers clean, remove the seeds, and finely chop. Add them to the sauce.

Serving suggestions

  • As an accompanying sauce for barbecued meat such as spare ribs, picanha, or côte de boeuf

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