The 12 year old calls this sauce the “killer” because it doesn’t take your breath away at first or even second taste. What it does is gives your lips a mild chilli tingle which gradually increases to a warmth. It keeps in a sealed jar in the fridge for weeks so you can come back to it again and again. This BBQ sauce recipe makes 500ml.
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- 2 red onions
- 1 white onion
- 1 tin of chopped tomatoes
- 30g of tomato puree
- 30ml of vinegar (cider is best but malt is grand if you’re stuck)
- 1 tablespoon of sugar
- 1 tablespoon of sunflower oil
- 1 tablespoon of worcestershire sauce
- 1 teaspoon of salt
- 1 teaspoon of dried chilli flakes
- 1 large wide bottomed saucepan with a lid
- 1 large spoon
- 1 sharp knife
- 1 chopping board
- Stick blender
- 1 large resealable jar
- Peel and finely slice the onions.
- Put the saucepan on a medium heat and add the sunflower oil to the pan.
- After 3 mins pour in your finely sliced onions.
- Stir on the medium heat to prevent the onions from over cooking at the bottom of the saucepan and/or sticking.
- This is the most time consuming part, cook the onions on a medium heat until they soften. This takes about 20 mins.
- Add the chilli flakes, tomato puree, sugar, salt and worcestershire sauce. Stir well.
- Pour in the tin of chopped tomatoes, stir again.
- Turn the heat to low, put the lid on the top of the saucepan and simmer for 1 hour.
- After 1 hour turn the heat off, leave the lid on and leave to cool for about 20 mins.
- Pulse with the stick blender until a smooth sauce and decant into the jar.
This recipe, and more, is available on Wholesome Ireland
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If you have tried this recipe let us know what you thought of it in the comments below