TRIO OF BBQ SAUCES

SERVES 1 CUP (250ML) EACH

FOR THE BASIC BARBECUE SAUCE

1 onion

2 tbsp. canola oil

2 garlic cloves

2 cups (500g / 18oz) tomato passata or purée

1/2 cup (120ml) apple cider vinegar

2 tbsp. vegan Worcestershire sauce

2 tbsp. light molasses

2 tbsp. muscovado or dark brown sugar

1 tsp. salt

1 tsp. paprika

1 tsp. black pepper

1/2 tsp. ground cinnamon

1/2 tsp. ground star anise

1/2 tsp. red pepper flakes

NUTRITIONAL VALUES

Calories: 684kcal
Fat: 31.4g (2.2g S.Fat)
Carbs: 94.9g
Protein: 8.9g
Sugar: 50.7g
Sodium: 2683mg

FOR THE JAPANESE-STYLE BARBECUE SAUCE

3/4 cup (175 ml) basic barbecue sauce

2 1/2 tbsp. dark soy sauce

2 1/2 tbsp. rice vinegar

2 tbsp. light soy sauce

1 1/2 tsp. toasted sesame oil

NUTRITIONAL VALUES

Calories: 362kcal
Fat: 7.3g (1g S.Fat)
Carbs: 67g
Protein: 0g
Sugar: 48.2g
Sodium: 2069mg

FOR THE MEXICAN-STYLE BARBECUE SAUCE

3/4 cup (175 ml) basic barbecue sauce

3 tbsp. lime juice

2 tbsp. tequila

1 red chile pepper, stemmed (seeded for less heat)

2 tsp. grated lime zest

1/2 tsp. ground cumin

1/2 tsp. dried oregano

NUTRITIONAL VALUES

Calories: 409kcal
Fat: 3.8g (0.7g S.Fat)
Carbs: 98.2g
Protein: 5g
Sugar: 50.5g
Sodium: 2098mg

METHOD

BASIC BARBECUE SAUCE
In a hot saucepan, finely chop the onion and combine it with the oil. Cook the onion for 5 minutes over medium heat, or until translucent.

Cook for another 2 minutes after adding the garlic to the onion.

Bring the remaining ingredients to a boil. Reduce the sauce, uncovered, over low heat for 40 minutes, stirring occasionally.

JAPANESE-STYLE BARBECUE SAUCE
In a blender, purée all of the ingredients for the Japanese-style sauce.

MEXICAN-STYLE BARBECUE SAUCE
In a blender, purée all of the ingredients for the Mexican-style sauce.