I like a blob of sauce on the side of my plate as much as the next girl. What I don’t like is all the rubbish that goes into commercial sauces. For example, this is the ingredient list for a supermarket own brand barbecue sauce:
Tomato Puree,Glucose-Fructose Syrup ,Spirit Vinegar ,Black Treacle ,Dijon Mustard ,Soy Sauce ,Modified Maize Starch ,Roasted Barley Malt Extract ,Spices ,Flavouring ,Salt ,Onion Powder ,Garlic Powder , Sweetener (Sucralose) ,Celery Extract. ,Dijon Mustard contains ,Water ,Mustard Seed ,Spirit Vinegar ,Salt. ,Soy Sauce contains ,Water ,Soya Bean ,Wheat ,Salt.
Hmmm, so the second ingredient is glucose-fructose syrup (otherwise known as high fructose corn syrup – worse for you than sugar). Yuck. Then, as if that wasn’t bad enough there’s another delicious toxin, masquerading as a sweetener – sucralose (otherwise known as Splenda). Not exactly the sort of thing I want to eat, and especially not something I want to feed my children.
So, what’s a girl to do? Why – make my own barbecue sauce, of course! Life may be too short to stuff a mushroom, but it’s not too short to rustle up some barbecue sauce to go with your home made burgers. It’s easy peasy. Here’s how:
Take these ingredients:
150ml tomato puree
150ml organic cider vinegar
2 garlic cloves, finely chopped or crushed
1/2 tsp hot smoked paprika (if you only have regular paprika, use this but add some chilli powder too, for a bit more kick)
salt (I like my pink Himalayan salt)
Plop your ingredients in the saucepan. Stir. Bring to the boil then simmer for 5 minutes. Serve. Yep, that’s it! Told you it was easy peasy.
Use some straight away and chill some down for the rest of the week. As you can see from the pic, I served mine with burgers and roasted veg, then we had it again later in the week as a dip, and also as a topping for pizza. Yum yum.
I am sharing this post as part of Kelly the Kitchen Kop’s Real Food Wednesday.