Summary

Ingredients

• 150 g onion (s)
• 1 clove garlic
• 1 chilli pepper (s)
• 2 tablespoons oil
• 1 teaspoon paprika powder, smoked
• 0.5 teaspoon ½ cinnamon powder
• 1 teaspoon allspice powder
• 100 g suar, brown
• 1 packet bourbon vanilla sugar
• 2 tablespoon tomato paste
• 100 ml apple cider vinegar
• 150 g tomato ketchup
• 100 ml Worcestershire sauce
• 4 tablespoon soy sauce
• 200 ml black currant juice

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Instructions

1. Finely dice the onions and sauté in the oil until translucent. Chop the garlic and add it. Fry the spices briefly. Add sugar and vanilla sugar and stir until melted. Add the finely chopped chilli pepper and tomato paste and deglaze with vinegar, reduce briefly. Add the remaining ingredients and simmer over medium heat for about 30 minutes.
2. Fill the sauce hot into surfaces so it can be kept in the refrigerator for a few weeks.
3. The recipe makes about 600 ml. The sauce tastes best when it has been steeped for at least 1 day.