Smoky Lapsang BBQ Sauce
Necessities:
- 400 grams of sliced and peeled tomatoes, drained
- 180 grams of tomato pasta
- 100 milliliters of water
- 1 teaspoon of brown sugar
- 3 teaspoons of chili powder
- 1 tablespoon fine mustard
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 2 to 3 tablespoons lemon juice
- ¾ onion, cut into small pieces
- 2 cloves of garlic, cut into small pieces
- 17.5 grams of China Smoky Lapsang
- ½ tablespoon olive oil
Prepare the barbecue sauce in a large pan, preferably a sturdy cast-iron pan. Finely chop the onion and garlic and fry them with a little olive oil. Add all ingredients and bring to the boil. When the sauce is boiling well, lower the heat slightly and let the sauce simmer gently for about 20 minutes while continuing to stir well. If you find the sauce a bit too thick, you can add a little bit of water. If the sauce is well-cooked, it is ready to serve!
