Pete's Food Blog

29. Aug, 2021

My take on Ottolenghi's date barbecue sauce

Ingredients:

Olive oil 30 ml + 60 ml

30 g shallot, finely chopped

2 cm cube of freshly grated ginger

3 garlic cloves, crushed

1 dried chipotle chilli ground into flakes

60 ml balsamic vinegar

½ tsp smoked paprika

½ tsp ground cumin

100 g pitted dates, roughly chopped

20 g black garlic paste or cloves

½ tsp salt

130 ml water

Method:

Put the shallots, garlic, ginger and 30 ml oil in a saucepan and fry til golden. Add the remaining ingredients except for the 60 ml oil. Simmer for 10 mins. Leave to cool before transferring to a stick blender container with the remaining oil. Blitz until totally smooth.

Keeps in the fridge in a sealed container at least 4 weeks.