One of my favourite versatile BBQ sauces.
2 tablespoons sunflower oil
1 small onion, finely diced
3 garlic cloves, finely minced
2 teaspoons ancho chili powder
2 teaspoons paprika
1 teaspoon coriander powder
2 teaspoons mustard powder
½ teaspoon celery seed
½ teaspoon hot chili flakes or sambal
½ teaspoon kosher salt
1 teaspoon black pepper
1 cup County Apple Cider (like Waupoos cider for this recipe)
½ cup apple cider vinegar
2 tablespoons maple syrup
½ cup brown sugar
¾ cup tomato paste
1 teaspoon arrowroot
2 teaspoons water
In a large saucepan over medium heat, sauté the onion and garlic in the sunflower oil till soft. Add spices and sauté another few minutes.
Pour in the liquids and simmer for 5 minutes till slightly reduced. Add in the maple syrup, brown sugar and tomato paste. Cook a further 15 minutes on low. Taste and adjust seasonings. Add more chili flakes or sambal if you prefer more heat.
Mix the arrowroot and water in a cup and stir the mixture into the warm sauce to thicken. Cool and pour into mason jar.