BBQ Sauce

25ml Vegetable Oil

4 Shallots peeled and finely diced

2 Garlic Cloves, minced.

Spice Mix (see below)

125ml Apple Cider

125ml Cider Vinegar

135ml Maple Syrup

125ml English Mustard

125ml Molasses

500ml Chipotle Ketchup

25g Halen Mon Oak Smoked Sea Salt

10g La Chinata Smoked Paprika

subheading: Spice Mix:

5g Fennel Seeds

5g Cumin Seeds

5g Caraway Seeds

5g Coriander Seeds

5g Celery Seeds

10g Mustard Seeds

3g Black Peppercorns

3g Pink Peppercorns

3g Szechuan Peppercorns

subheading: Spice mix:

Put a dry pan on medium heat

Add all the spices and toast for a couple of minutes

Keep the pan moving to stop the spices burning

You’ll soon get the wonderful aroma rising from the pan.

This is when they are done.

Pour the spices into a pestle & mortar (or a blender)

Pound to rough powder.

subheading: Sauce:

Add the oil to pan you used to toast the spices over a medium heat

add the diced shallots & minced garlic

cook for a couple of minutes until they start to soften.

Add the spice mix and stir to combine

Cook for about 10 minutes, to ensure that the sweetness of the shallots is fully captured.

Add the Cider and Cider Vinegar and simmer until reduced by a third.

Add the remaining ingredients and bring back up to a simmer

Cook for another 5 or 10 minutes.

Pour the sauce into a blender and blitz for a minute or two until all the ingredients are combined.

Pass through a fine sieve

Check consistency, if its too thin, add back to pan and cook to thicken

If not pour into sterilised Jars or bottles and store in the fridge.

Use within 2 weeks.

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