Embrace the end of grilling season with homemade BBQ sauce

We primarily associate barbecue sauce with the grilling season, which is slowly ending this year. However, it can be used regardless of the weather because it pairs excellently with roasted meats, vegetables, and even cheeses. Now is the best time to make it from scratch.

This sauce, often called BBQ for short, is particularly popular in the United States but has been embraced by food lovers around the world. It's no wonder, as it is truly delicious. Initially, it was a type of marinade for grilling, as the name suggests. Now it has many more uses.

It combines sour and sweet flavours, as well as spicy and salty tastes with the addition of a smoky aroma. It is intense yet balanced and harmonious, and very aromatic. It pairs perfectly with many dishes. Although you can buy it in stores, it is worth making it yourself, as it will be easier to adjust to your own taste. There are many versions of this sauce — in the United States, it is prepared slightly differently in each region.

BBQ sauce consists of many different ingredients that together create its characteristic taste. The basic ingredients are ketchup, vinegar, brown sugar, mustard, Worcestershire sauce, and spices. Among these, the most important is smoked paprika, which gives the sauce its distinctive smoky flavour. Now, during the season for fresh tomatoes, it is worth making it from scratch. Plums are also added to give the sauce a stronger, spicy note, making it great not just for chicken and ribs but also for cheeses.

Ingredients:

• About 2 kg of tomatoes,
• About 450 g of plums,
• About 200 g of red onion,
• 1 tablespoon of oil,
• About 120 g of brown sugar,
• 1 teaspoon of ginger,
• 3 tablespoons of soy sauce,
• 3 tablespoons of Worcestershire sauce,
• 1 tablespoon of smoked paprika,
• 1 tablespoon of granulated garlic,
• 2 tablespoons of Dijon mustard,
• Honey to taste (optional),
• Salt and pepper to taste.

Preparation:

1. Score the washed tomatoes and blanch them. Then, peel off the skins and remove the cores. Finally, cut into smaller pieces.
2. Wash and dry the plums, then remove the pits.
3. Peel and slice the onion into thin strips, then sauté in oil.
4. Add the chopped tomatoes and plums, and simmer on low heat until the sauce reaches the desired consistency.
5. Near the end of cooking, season the sauce with spices and blend.
6. Pour the sauce into sterilized jars, seal, and pasteurize.
7. Place the sealed jars in a pot with hot water, so they are half-submerged, and simmer for about 10-15 minutes.
8. After pasteurization, let the jars cool to room temperature.
9. This prepared sauce can be stored in a cool, dark place for several months.