Summary

Ingredients

• 350 g tomato (s), passed
• 2 large onions
• 4 cloves garlic
• 5 tablespoon sugar, brown
• 1 lemon (s)
• 1 teaspoon mustard, hotter
• 3 teaspoons paprika powder, noble sweet
• 2 teaspoons chili powder, or sambal manis
• 1 teaspoon salt, possibly smoked salt
• 2 tablespoon balsamic vinegar
• 2 tablespoon Worcestershire sauce
• some olive oil

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Instructions

1. Many BBQ sauce recipes use ketchup as an ingredient. Since I just don`t like ketchup, want to know what`s in my food and wanted a fruity note, I came up with this recipe after a few experiments:
2. Finely chop the onions and garlic. Halve the lemon. Heat a little oil in a saucepan and fry the cut surfaces of the lemon until they are light brown. Then let the lemon halves cool down a little and squeeze out the juice.
3. Fry the finely chopped onions in a saucepan until they are translucent (add oil if necessary). Add the garlic, the tomato puree, the lemon juice and the sugar. Bring to a simmer on a low flame, stirring constantly. After about 5 minutes stir in the mustard, balsamic vinegar, paprika and chili powder. Season to taste with Worcester sauce and (smoked) salt. Simmer gently for another 5-10 minutes, stirring occasionally.
4. Tip:
5. When I have some gravy, I add a few tablespoons of it. Sometimes I also replace the chili powder with sambal manis (fried pods).