Barbecue Relish!
Is it barbecue weather where you are? Here it’s off and on, yesterday was drizzly all day, but today… well today is bright and sunny again! 🙂
Barbecue relish or barbecue sauce is one of those condiments which I love, but after reading the long list of ingredients and checking the sugar content, I most definitely don’t eat! So, the best solution was to make my own! It was easy to make whilst the other food was cooking, and now I have a whole jar of lovely relish to spread over everything!
If you’ve never made your own sauce or relish before, please don’t think it’s complicated! This relish simply requires you to put everything in a pan and leave it to reduce and thicken. It will store in the fridge for several weeks and it is well worth the effort!
This barbecue relish is tangy, fruity, spicy and smoky… the perfect accompaniment to burgers, sausages, baked cauliflower, a cheese sandwich, mac & cheese or anything really that needs pepping up a bit!
I’m taking this over to Angie’s Fiesta Friday this week… no cohosts but instead a voting system which opens on Tuesday… if you’ve never been a cohost and fancy it get in touch with Angie as I’m sure she’d love to have you! 😀
Tangy, fruity, smoky barbecue relish. Free-From and Vegan. Delicious on just about everything... except chocolate - maybe!
- 20 large cherry tomatoes
- 2 cups boiling water
- 1 tablespoon liquid smoke
- 1 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
- 1 teaspoon paprika use smoked paprika if you have it
- pinch of salt we used Maldon sea salt
- pinch black pepper
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Score a cross on the bottom of each tomato then place in a saucepan.
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Cover in boiling water (just covering) and wait 30 seconds. Using a slotted spoon, pick up a tomato and peel the skin off (it should come away easily). Repeat with all the tomatoes. Turn the heat down.
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Add the remaining ingredients and stir, gently squashing the tomatoes to release their juice. Allow to simmer for 20-30 minutes (depending on the amount of water used).
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The relish should have reduced so you have a thick spoon-able sauce. Taste test and adjust seasoning as required.
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Allow to cool and spoon into a clean sterilised jar.
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Enjoy!
- You can use any type of tomatoes for this, but we used cherry as they are sweeter (and they were growing in the garden)!
- Keep refrigerated for up to a month.
- Use as a sandwich spread, a nugget dip, a burger sauce, stir into some mixed vegetables, or even just eat it off the spoon (it's that good)!