Chamoy BBQ Sauce
- Serves
- 1.5 cups
- Difficulty
- easy
Chamoy! Tart, sweet, salty and spicy, made into a smoky barbecue sauce with Chile Pasilla de Oaxaca, vinegar and garlic- perfect for ribs, chicken or fish.
Additional details
- 25g Hibiscus Flowers
- 6-8g Chile Pasilla de Oaxaca (approx 1)
- 10-13g Chile Ancho (approx 1)
- 70g dried apricots
- 3 cups water
- 30ml cider vinegar
- 40g sugar
- 2 cloves of garlic, peeled and chopped
- 1 tsp salt, plus a bit
Additional details
Place the hibiscus flowers, chiles, apricots and water in a sauce pan, bring to a boil covered and then simmer for 5 minutes. Remove from the heat and allow to cool. When cooled and all the chiles, fruit and flowers are fully rehydrated, strain the liquid off and reserve. Place the strained chiles, fruit and flowers into a blender or a jug suitable for a stick blender, then carefully pour back in the cooking liquid, discarding any sediment at the bottom. Add the garlic and blend until very smooth. Then sieve into a a sauce pan, discarding the solids. Add the vinegar, sugar and salt. Simmer until reduced to a glossy sauce that is thick enough to trace a line across the back of a coated spoon. You should have about 1.5 cups of BBQ sauce when ready. Adjust seasoning, this is a balance of sweet, tart, salty and spicy with a hint of smoke.
Highlighted Ingredients
-
Hibiscus Flowers 50g
£3.95
-
Pasilla de Oaxaca Chillies 50g
£5.00
-
Ancho Chillies 70g
£4.40