Summary

Ingredients

• 8 plum (s)
• 8 tomato (s)
• Sugar, brown
• 1 small Piece (s) celery
• 1 onion (s)
• 3 clove (s) garlic
• 1 habanero, depending on the heat
• 3 teaspoons, heaped paprika powder, noble sweet
• 200 ml apple juice
• 200 ml cola
• 500 ml ketchup
• 3 tablespoon Worcestershire sauce
• 5 tablespoon beet syrup or maple syrup
• 2 pinches cinnamon powder
• 0.5 ½ lemon (n)
• 4 tablespoon plum jam
• salt
• Ginger powder
• 1 clove (s)
• 1 teaspoon allspice grains
• 1 cup bourbon whiskey, approx. 25 ml

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Instructions

1. Wash plums and tomatoes. Sprinkle a pan with brown sugar.
2. Halve the tomatoes and remove the stalk, halve and core the plums. Place the halved tomatoes and plums with the cut on the sugar.
3. Heat a kettle grill to 200 to 250 ° C. Add smoking wood, e.g. hickory, to the embers and place the pan on the wire rack. Close the lid and smoke for about 2 hours.
4. In the meantime, finely chop the small piece of celery and fry in a saucepan with the diced onions until the onions are brown. Chop the habanero with seeds and partitions as well as the garlic and fry briefly in the pan. Stir in the paprika powder and deglaze with apple juice and cola. Stir in ketchup, maple syrup and Worcester sauce and let everything simmer.
5. After smoking, add the entire contents of the mold to the sauce. Puree everything and add cinnamon, lemon juice, ginger powder and plum jam. Mortar the clove and allspice with a little coarse sea salt and add to the sauce. Let everything boil down. Season one last time and finally stir in the whiskey.
6. Fill hot into clean bottles, I like to use empty glass ketchup bottles. Fill up nicely, screw on the lid tightly and turn it upside down. This way the sauce can be kept for several months.
7. Makes about 1 liter of sauce.
8. Can also be given away well.