This barbecue sauce carries whiskey or bourbon, which might be very common out there, but it sounds funny in Spain. I do not know if it’s because of the liquor or the rest of the ingredients, but this sauce was a real find, from Simply Recipes. And I must admit one thing: if I did not have children, I would have never dared to make a sauce with such a bad reputation. My children teach me things every day… fat things. But I admit that it is a wonderful addition to any barbecued meat. There, I said it.
I love the blend of tart, sweet, spicy and salty, and even umami flavor from the tomato and Worcestershire sauce, in this concoction. The Spanish style comes from the addition of hot pimentón from the Western region of La Vera, in Extremadura, instead of the chilli powder. That’s my secret touch. The smoky, deep flavor of pimentón is amazing. And it also comes from the wonderfully tasty Sherry vinegar to which I’ve become addicted to. BBQ sauce a la espagnole.
- 150g onion
- 40g virgin olive oil
- 2 tsp hot pimentón
- 100g whiskey or Bourbon
- 250g homemade tomato sauce
- 50g lemon juice
- 100g Sherry vinegar
- 80g honey
- 15g molasses
- 70g Worcestershire sauce
- ½ tsp salt
- Chop the onion and fry in oil until very wilted and caramelized. Add the pimentón and toss to combine for a couple of minutes, not longer as it tends to get bitter.
- Add the remaining ingredients and process to a fine purée. Cook the sauce 20-25 minutes until thickened to your liking.
- Test for seasoning and add more vinegar, honey or salt if necessary.
This sauce is so good that you could just eat it by the spoonful. Okay, I did it.
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