This apple cider and espresso based BBQ sauce is just right! It’s a bit spicy and very flavorful, sweet and hot and a little tangy.
In the last couple of weeks, I had a fair share of grilled food, insanely much more than usually. Obviously, one of the reasons is (needless to mention reasons, but just for the sake of it), it’s the time of the year where you try anything not to heat up the house. Although cakes and cookies are a reasonable exemption to this rule, I tried to avoid cranking up the oven and cooking outside makes very much more sense and for sure extra fun. However, the main reason is the food is always better no matter if you fire up some veggies or meats or even fruits. If you put some BBQ sauce on it, it’s even more amazing (doesn’t go well with fruit through).
- 170 g / 6 oz. tomato paste
- 240 ml / 1 cup hard apple cider
- 120 ml / ½ cup cider vinegar
- 2 Tbsp. molasses
- 4 Tbsp. granulated sugar (or about 5 Tbsp. honey)
- 1 Tbsp. instant espresso powder
- ¼ tsp. ground cumin
- ¼ tsp. ground cayenne pepper
- ½ tsp. Spanish smoked hot paprika powder (Pimentón de la Vera)
- 1 tsp. smoked salt
- ½ tsp. minced garlic
- In a medium saucepan, combine all ingredients. Adjust the heat to maintain a gentle simmer and cook until the flavors come together, stirring frequently, for about 30 minutes.