Makes 2 cups of BBQ sauce
Prep time: 5 mins | Cooking time: 20-30 mins
One of the greatest challenges with Passover time is finding really delicious Kosher for Passover (KLP) condiments at affordable prices. Our solution – make your own! Check out our recipes for Passover Mayonnaise and Ketchup.
This sweet, sticky barbecue sauce is great on our KLP Southern-Fried Chicken Drumsticks, can be substituted into our BBQ Brisket recipe or simply served with homemade chips for a Pesach-friendly treat.
This sauce is incredibly easy to make and tastes delicious! It can be made more or less spicy according to taste, and can be given a zing by adding a little extra lime juice (or zest). If you don’t have date syrup, you can swap this out for honey, but we chose the date syrup for its molasses-like depth of flavour, and because in Sephardi and Mizrahi homes, date syrup is used as a basis for Charoset (Haleg), and often there’s plenty around!
- 1 1/2 cups Date Syrup
- 1 cup Concentrated Tomato Paste
- 2/3 cup Apple Cider Vinegar
- 2 Vegetable Stock Cubes
- 50g (4 tbsp) Sugar
- 1 tbsp Onion Powder
- 4 tsp Garlic Powder
- 1 tsp Chilli Powder
- Juice of 1-2 Limes
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 200ml Boiling Water
- Potato Starch (Potato Flour) – if required for thickening.
- Dissolve 2 vegetable stock cubes in 200ml boiling water.
- In a saucepan, combine the vegetable stock and all the remaining ingredients except for the potato starch.
- Stir to combine, bring to the boil, then lower the heat and leave to simmer for 20-30 minutes, stirring occasionally, until reduced enough to coat the back of a spoon
- If your sauce remains too runny after 30 minutes, dissolve 1 tbsp potato starch in a 2 tbsp cold water, then stir in to the sauce 1 tablespoon at a time and heat through. Your sauce should begin to thicken. Repeat as necessary.
- Set sauce aside to cool and store in a clean jar or plastic container.
The sauce should keep for 3-4 days in a fridge, and can be frozen.