Recipe

1 medium onion, finely chopped

1 big fat garlic clove, minced or finely chopped

30 g butter or 2 tbsp of vegetable oil

2 tsp sweet paprika

2 tsps hot smoked paprika

2 tbsp red wine

60 ml cider vinegar

500 ml passata

2 tbsp Worcestershire Sauce

3 tbsp demerara sugar

½ tsp salt

¼ tsp black pepper

30 minutes - 1 hour

Perfect for the Summertime, this tangy sauce will liven up any barbecue! Make it for use with hamburgers, ribs or chicken... or in burritos or tacos! All we need now is a spot of sunshine, a bit of charcoal and a cold beer, and we ' ve got ourselves a party!

Melt the butter in a pot with a thick bottom, add the chopped onion, fry until soft and translucent, then add the chopped garlic and stir Fry for five minutes but be careful not to burn the garlic

Next, add the sweet and smoked paprika Fry the mixture for two minutes, and then add the red wine, vinegar and passata Stir and add the rest of the ingredients Cook for at least 30 minutes on very low heat, if you want a thicker consistency, keep simmering for up to one hour Pour the sauce into a food processor and process until smooth, you can use a hand blender like I did Adjust the taste to your liking