Barbeque Sauce Recipe

Ingredients:

	Shallot	20	Qty
	Cherry Stalk (Dried)	1	Handful
	Coriander Seed (Seed)	2	Tsp
	Garlic	5	Clove
	Cumin (Seed)	1	Tbsp
	Tomato Puree (Or Grater)	1.5	Cup
	Olive Oil	1	Half Cup
	Chili Pepper	1	Tbsp
	Black Pepper (Freshly Ground)	1	Tsp
	Lemon Juice (Fresh-squeezed)	2	Tbsp
	Capers Pickle	1	Tbsp
	Brown Sugar (Or Molasses)	3	Tbsp
	Ginger (Finely Grated)	1	Tsp
	Apple Cider Vinegar (Wine Vinegar)	4	Tbsp
	Fine Salt	1	Tsp

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Instructions:

1. Soak the shallots in warm water for 10 minutes and peel them. Shallots soaked in water will peel more easily. Leave the peeled onions whole. Finely chop the garlic.
2. Take the cumin and coriander seeds in a pan without oil and fry them on low heat, turning them slightly, until the smell of smoke comes out.
3. Take the roasted spices in a separate place and take the olive oil in the same pan. When the oil is hot, add the onions and garlic and fry them on medium heat until they turn slightly pink.
4. Add the finely grated ginger and fry for 2-3 more turns, then add the tomato puree, vinegar, salt, spices, brown sugar and lemon juice and cook the sauce for another 15 minutes on low heat.
5. Add finely chopped capers to the cooked sauce and pass through the rondo. Finally, strain the sauce through a strainer and pour it into sterilized 500 ml jars while hot, turn it upside down and let it cool.
6. If you want a more intense soot taste, take the cherry stalks at the bottom of an empty and dry pot. When it starts to smoke slightly, place a steaming device upside down in the pot. Take the sauce drawn from the rondo into a large glass bowl that will fit in the pot and place it on the apparatus. Close the lid and let the sooty smell pass into the sauce for 5-6 minutes.
7. You can store the sauce you have prepared in this way in jars and store it in the refrigerator for three to four weeks after cooling it. Bon Appetit!

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Sauce