Name: Alistair’s secret barbecue sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 1 tsp celery seeds; 1 tsp coriander seeds; 250 ml mop sauce (1 cup); 200 ml tomato passata; 2 Granny Smith apples, cored and finely chopped; 50 gm brown sugar; 20 gm sea salt; 5 whole dried chipotle chillies; 3 tsp smoked sweet paprika; 2 tsp blackstrap molasses; 1 tsp freshly ground black pepper

Alistair’s secret barbecue sauce

Australian Gourmet Traveller recipe for Alistair Wise’s secret barbecue sauce.

Serves 8

Prep

15M

Cook

30M

Total

45M

“Prised from the hands of Alistair, this sauce is easy to make and indeed is adaptable in terms of the fruit you can use,” says Rodney Dunn. “When they’re in season, try peaches or plums as well as (or instead of) apples.”

Ingredients

1 tsp celery seeds

1 tsp coriander seeds

250 ml mop sauce (1 cup)

200 ml tomato passata

2 Granny Smith apples, cored and finely chopped

50 gm brown sugar

20 gm sea salt

5 whole dried chipotle chillies

3 tsp smoked sweet paprika

2 tsp blackstrap molasses

1 tsp freshly ground black pepper

Method

Main

1.Dry-roast celery seeds and coriander seeds until fragrant (1-2 minutes), then set aside.

2.Combine all ingredients in a heavy-based saucepan, bring to the simmer over high heat, then reduce heat to low-medium and simmer, stirring occasionally, until thickened (25-30 minutes. Transfer to sterile jars or bottles, seal and cool to room temperature, then refrigerate until required. Sauce will keep refrigerated for up to 3 months.