Black Garlic BBQ Sauce
Black Garlic BBQ Sauce offers a rich, sweet, and smoky flavor blend that enhances grilled meats and vegetables. Made from fermented black garlic, tomatoes, molasses, and vinegar, it delivers depth and complexity. Easy to prepare and versatile, this sauce adds a unique twist to meals, making everyday dishes more flavourful and memorable. Perfect for those seeking bold, homemade barbecue flavours.
Equipment
- Saucepan or skillet
- Blender or food processor
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 8 –10 cloves black garlic peeled
- 8 oz fresh tomatoes or canned
- ½ cup apple cider vinegar
- ¼ cup molasses
- 2 tbsp Worcestershire sauce
- 1 tsp liquid smoke optional
- 1 small onion finely diced
- 2 cloves regular garlic minced
- 2 tbsp olive oil or neutral oil
- Salt and black pepper to taste
- ½ cup blackberries
- Optional chili flakes or hot sauce, for heat
Instructions
Start By Sauteing The Aromatics:
- Warm some olive oil in a saucepan over medium heat. Toss in diced onions and minced garlic, cooking them until they’re soft and fragrant this usually takes about 3 to 4 minutes.
Add The Black Garlic And Tomatoes:
- Roughly chop the black garlic cloves and add them to the pan along with your fresh or canned tomatoes. Let everything cook together for about 5 minutes, stirring now and then until the tomatoes begin to break down.
Pour In The Liquids And Seasonings:
- Add apple cider vinegar, molasses, Worcestershire sauce, and if you’re using it, a bit of liquid smoke. Give it a good stir so all the flavours come together.
Let It Simmer:
- Turn the heat down to low and let the sauce simmer gently for 15 minutes. Stir occasionally to make sure it doesn’t stick or burn.
Add The Blackberries And Some Heat (If You Like):
- Stir in the blackberries, and if you want a kick, sprinkle in some chili flakes or splash in hot sauce. Let it cook for another 5 minutes until the berries soften and meld into the sauce.
Blend It Smooth:
- Take the pan off the heat and carefully blend the sauce until it’s nice and smooth either with a regular blender or an immersion blender.
Season And Store:
- Give it a taste and add salt, pepper, or more heat if needed. Let the sauce cool to room temperature, then transfer it to a jar. Keep it in the fridge and enjoy within a week or two.
Notes
This sauce is rich, sweet, and tangy with concentrated flavour so a little goes a long way. Start with a small amount when using it as a glaze or dip to avoid overpowering the dish. Adjust to taste as needed.