Recipe Chunky Red-Eye BBQ Sauce
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Barbeque meets salsa in this jar of chunky deliciousness, inspired by a style of gravy made in the southern US that uses black coffee to deglaze the pan in prep. Great with Mexican dishes, over hot chips, on your big brekky or a burger — this is a new staple for your fridge!
You will need
Serves 1
- 700g red cherry tomatoes
- 20ml plant-based butter
- 1/2 red onion, diced
- 4 garlic cloves, thinly sliced
- 1 teaspoon smoked paprika
- 1 teaspoon mustard powder
- 1 tablespoon brown sugar
- 1 cup strong black coffee
- 3 tablespoons apple cider vinegar
- 2 tablespoons soy sauce (or tamari)
- Salt and pepper, to taste
Recipe: Simon Toohey
Directions
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Step 1
In a large cast-iron pan or heavy-based pan on high heat, throw in the tomatoes with a little salt, and cook without touching them for 5 minutes. Then move them around in the pan a bit, and leave to cook for another 5 or so minutes until the tomatoes are breaking down and have released lots of liquid. When you have reached this stage, carefully pour them into a bowl.
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Step 2
Add the plant-based butter to the same pan and bring it up to heat, then add the onion. As the onions start to brown, place in the garlic. Cook down until browned. Add the smoked paprika, mustard powder and brown sugar, stirring well to coat the onions.
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Step 3
Add the coffee and bring to a simmer, deglazing the pan as you mix together all the ingredients well. Add back in the tomatoes and mix it all together as it simmers.
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Step 4
Add the vinegar and soy sauce, turn the heat down to a medium and cook the mixture down by 1/3, about 15 minutes.
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Step 5
Pour into a jar and let cool. Serve with everything!
Hot tip!
If you want to separate the sauce into a couple jars, seal the jar while the sauce is still hot and turn upside down to cool; this will help create a bit of a vacuum seal so it can keep for longer in the fridge!
Recipe: Simon Toohey
