3 garlic cloves, finely chopped 1 red onion, finely chopped 2 cm fresh ginger, finely grated 1 red

Spring came extra early this year and it will say that it is just rolling out the grill. I leave your mind about global warming and doomsday lie and get started with a sure sign of spring is at home: Making the best BBQ sauce. I change the recipe every year and try as best I can to make it taste better than the year before. Here is this year's version and it is relatively dark and full of contrasts between acidity and sweetness and bursting with flavor.
3 garlic cloves, finely chopped 1 red onion, finely chopped 2 cm fresh ginger, finely grated 1 red apple with peel and core removed 400 g tomatoes, cut into rough chunks 100 g brown sugar 1 tablespoon smoked paprika 2 tablespoons Worcestershire sauce 100 g apple cider vinegar 4 tablespoons molasses 1 bay leaves 0.5 cups brandy 1 teaspoon cayennne 2 cup Heinz ketchup 0.5 cups espresso or strong coffee
Procedure: Put up in all the ingredients and bring to the boil. Then turn down the heat so that the sauce just småputrer slightly so that the liquid is reduced factors deli and sauce thickens. Let it cook for approx. 45 min. and stir regularly so it does not burn. When it has thickened to desired consistency remove the bay leaf and pureed mixture with hand blender or blender until completely smooth and even. It takes approx. 1 minute.
Nammm .. had not been for one particularly tragic BE here in Norway should I tested this weekend (considering indoor grilling), but however. Have even experimented a bit with BBQ sauce and uses much of the same ingredients I see. What do you use when you want an extra stitch in the sauce? Have even used fresh chilli in varieties, Tabasco (Chilli factors deli Pot variant), factors deli cumin etc, but maybe you have other suggestions ;-) from your 'tests' factors deli
Have made this for May 17th grilling. If grilling factors deli whatever factors deli the weather. factors deli Employees 3 chipotle chillier with a little adobo sauce, and cut the cayenne to 1/4 tsp. Will be interesting to see how spicy it is, and if the family is just as excited as me!
Then comes a question from the bottom shelf amateur; where / how do I get smoked paprika? The rest of the recipe looks aldelses promising, and I'm going to try it as it stands. Only I get hold of smoked paprika ...
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