BBQ Sauce
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Makes approx
500 ml


Preparation time
25 minutes



  • 2 red onions
  • 5 cloves of garlic
  • 2 red chili peppers
  • 1 tbsp olive oil
  • 300 ml tomato ketchup
  • 100 ml apple cider vinegar
  • Zest and juice of 1 unwaxed lemon
  • 2 tbsp soy sauce
  • 2 tsp medium-hot mustard
  • 150 g brown sugar
  • 2 tsp salt
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tbsp fennel seeds
  • 4 cloves
  • ½ tsp black peppercorns
  • 2 tbsp smoked paprika powder


  1. Peel the onions and garlic; wash the chilies, halve them lengthwise and remove the seeds. Quarter the onions.
  2. Place the onions, garlic and chilies in a ZWILLING ENFINIGY Power Blender Pro jug. Put the lid on and chop the contents using the ‘Pulse’ setting by pressing the operating button several times.
  3. Heat the olive oil in a small pot or pan, add the onion mixture and sauté.
  4. Place the remaining ingredients in the blender jug in the following order: Ketchup, vinegar, lemon juice and zest, soy sauce, mustard, sugar, spices and onion mix. Put the lid on. Select the Soup program and start it at the push of a button.
  5. After the end of the mixing process, remove the lid. Pour the sauce into sterile jars, seal and store in a cool place.


Prepare the sauce at least 1 day before consumption to allow the spices to develop their full aroma. The sauce can be kept refrigerated for about 1 week.


Alternatively, allow the sauce to cool completely, pour into a glass bottle and seal with the FRESH & SAVE vacuum wine sealer.

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