Chef ’s Corner Niagara Peach Barbecue Sauce By Executive Chef, JohnRoss Woodland
Ingredients
• Ketchup – 200g • Brown sugar – 40g • Molasses – 28g • Apple cider vinegar – 36g • Worcestershire sauce – 24g • Soy sauce – 12g
• Dijon mustard – 12g • Smoked paprika – 1 tablespoon • Chili powder – 1 tablespoon • Diced white onion – 80g • Small chopped garlic – 10g • Niagara peaches (seed out and grilled) – 5 ea.
1. Sweat onion, garlic, and smoked paprika over low heat until translucent for 20 minutes. 2. Add all other ingredients and bring to a boil. 3. Simmer or 20 minutes and taste to check consistency. 4. Puree until smooth and has the same consistency as ketchup 5. Bring all ingredients to boil in saucepan over medium heat, stirring occasionally. 6. Reduce heat; simmer until sauce is reduced to ½ cup, stirring often. 7. Pair with your favourite BBQ meat! (Pork chops or veal recommended) Instructions
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