Recipe: BBQ Sauce

Perfect for the Summertime, this tangy sauce will liven up any barbecue! Make it for use with hamburgers, ribs or chicken... or in burritos or tacos! All we need now is a spot of sunshine, a bit of charcoal and a cold beer, and we've got ourselves a party!

Recipe: BBQ Sauce

This recipe was provided by food blogger and Ealing resident Dominika Kaliszewska. Dominka's blog Polly Eats London offers up step-by-step guides on how to create an array of fabulous recipes.

1 medium onion, finely chopped
1 big fat garlic clove, minced or finely chopped
30 g butter or 2 tbsp of vegetable oil
2 tsp sweet paprika
2 tsps hot smoked paprika
2 tbsp red wine
60 ml cider vinegar
500 ml passata
2 tbsp Worcestershire Sauce
3 tbsp demerara sugar
½ tsp salt
¼ tsp black pepper

Melt the butter in a pot with a thick bottom, add the chopped onion, fry until soft and translucent, then add the chopped garlic and stir. Fry for five minutes but be careful not to burn the garlic.

Next, add the sweet and smoked paprika. Fry the mixture for two minutes, and then add the red wine, vinegar and passata. Stir and add the rest of the ingredients. Cook for at least 30 minutes on very low heat, if you want a thicker consistency, keep simmering for up to one hour. Pour the sauce into a food processor and process until smooth, you can use a hand blender like I did. Adjust the taste to your liking.