You haven’t lived until you’ve a dipped a fried mozzarella stick or a crispy chicken nugget into this savory, smokey, lip-smacking-delicious sauce. I love to brush it on grilled meats and veggies, too. It’s ridiculously easy to make.
Shall we make this versatile condiment together? Just the two of us? Here goes:
To start, pour 2 cups of ketchup into a heavy saucepan. Why kind of ketchup? Why, your own, homemade version, of course! Homemade ketchup has a depth of flavor that must be experienced to be believed. Click here for my veggie-rich ketchup recipe.
Add 1/2 cup good-quality dry red wine such as Cabernet Sauvignon…
And a splash (1/4 cup) of apple cider vinegar.
Next, add 2 teaspoons of ground cumin…
2 teaspoons of paprika…
1 tablespoon of chili powder…
And 1 tablespoon Tamari sauce. I like Tamari, because it is less salty than regular soy sauce.
Then add 1 chopped-up medium onion…
And 4 roughly-chopped, medium-sized cloves of garlic.
Give the pot a quick stir, and then bring the works to a boil over high heat. Then immediately lower the heat, and partially cover the pot. Simmer quietly until the onions soften — about 10 minutes.
At this point, your entire kitchen will smell like a barbecued ribs joint.
Let the brew cool for at least 10 minutes, and then ladle it into the jar of a blender. (Or, use your immersion blender.) Blend at high speed until a thick, rich, screamingly-delicious sauce develops — about 15 seconds.
Shall we test this savory stuff on a fried chicken finger?
And just imagine what the sauce can do for Portobello Mushroom Burgers (recipe here). Or grilled zucchini. Or you name it.
Even your Little People will love this sauce. Don’t make me beg you to try it!
Here’s the printable: