Spicy, smokey sauce with a hint of sour.
1 onion, finely diced
2 tbsp olive oil
1 clove garlic, finely chopped
2 tsp paprika
2 tsp ground cumin
2 tsp dried oregano
1 tsp chilli powder
400 g tin chopped tomatoes
200 g passata
1 tbsp soft brown sugar
4 tbsp your favourite BBQ sauce
1 tbsp sherry vinegar
In a saucepan over a medium low heat, warm the olive oil. Add the chopped onions with a generous pinch of salt and sauté for 5 minutes. Add the garlic and continue to cook for 5 minutes.
Add paprika, cumin, oregano and chilli powder and cook for one minute. Stir in the tomatoes, passata, sugar, BBQ sauce and a few more pinches of salt. Bring to a simmer and gently cook for 20 minutes. Stir in the vinegar, taste and if you prefer more sourness, add a little more vinegar.
The sauce is now ready to use or can be cooled or stored in the fridge for up to 5 days.
Ideal with:
Enchilada Sauce
Ingredients
- 1 large onion finely diced
- 2 tbsp olive oil
- 2 cloves garlic finely chopped
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp chilli powder (or to taste)
- 400 g tin chopped tomatoes
- 200 g passata
- 1 tbsp soft brown sugar
- 4 tbsp your favourite BBQ sauce
- 1 tbsp sherry vinegar
Instructions
- In a saucepan over a medium low heat, warm the olive oil. Add the chopped onions with a generous pinch of salt and sauté for 5 minutes. Add the garlic and continue to cook for 5 minutes.
- Add paprika, cumin, oregano and chilli powder and cook for one minute. Stir in the tomatoes, passata, sugar, BBQ sauce and a few more pinches of salt. Bring to a simmer and gently cook for 20 minutes. Stir in the vinegar, taste and if you prefer more sourness, add a little more vinegar.
- The sauce is now ready to use or can be cooled or stored in the fridge for up to 5 days.
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