BBQ sauce

Painful to admit, but BBQ sauce really does need this much ketchup.

I’ve tried various combinations over the years and have kept adding more Tommy K.

• 1/2 Onion, chopped coarsely
• 2 tablespooons olive oil

• 4 large cloves of garlic, chopped finely

• 350g Ketchup – I find it easy to weigh ingredients on an electric scales, resetting to zero between each one, but you could use the same volumes in ml if you prefer to go that route
• 120g Dijon mustard
• 120g honey
• 3 tablespoons Chipotle paste
• 1 tablespoon Soy sauce
• 1 tablespoon Worcester sauce
• 1 lemon, zest and juice
• 1 tablespoon Liquid smoke – optional, but tastes good and is less fake than it sounds

Sweat the onions in the oil over low heat until translucent. Add the garlic and keep cooking till everything is golden. Add to all the other ingredients in a bowl that’s the right size for a hand blender (or do it in a food processor). Blend until smooth; season with salt and pepper and tweak with the sauces to taste.

Keeps for months in the fridge in an empty ketchup bottle, ready for squirting. Better served with food, rather than painted on before barbecuing, as it just tends to burn.