This is a work-in-progress attempt to find a good sauce for burgers without the need to buy a ready-made BBQ sauce.
Yields 200 ml
- 1 onion
- ½ chile
- 3 tomatoes
- ¼ red bell pepper
- 4 cloves of garlic
- 3 tablespoons of tomato paste
- 2 tablespoons of Dijon mustard
- smoked paprika powder
- freshly ground black pepper
- ground cumin seeds
You will need
- Prepare the vegetables. Onion: cut into small dice. Chili: halve lengthwise, remove the seeds and thinly slice. Tomatoes: roughly chop. Bell pepper: remove the seeds and roughly chop. Garlic: chop into small pieces.
- In a medium saucepan, sauté on medium heat 1/2 of the diced onions and chili until transparent, for about 5 minutes.
- Add tomatoes, bell pepper, and garlic, and cook on low heat for about 20 minutes.
3 tablespoons of tomato paste, and 2 tablespoons of Dijon mustard.
- Season with smoked paprika powder, black pepper, cumin, and salt.
- Mix everything into a paste using a blender.
- Add raw onions, and mix using a spoon.
Notes & tips
You could use leftovers when you cook chicken-vegetable-noodles soup instead of blended tomatoes and tomato paste.
The easiest way to peel garlic is to smash it: put a clove of garlic on a cutting board, put your chef’s knife on top of it so the blade side lays on the clove, and hit the side of the knife with your hand. Now you could peel the clove.