Moroccan Barbecue Sauce
Aromatic sweet and spicy sauce that can be drizzled over a dish to give it exotic Moroccan flavors or used as a marinade.
Ingredients
- honey · 1/2 cup
- bunch cilantro, chopped · 1
- lemon juice · 1/8 cup
- rice vinegar · 1/8 cup
- ketchup · 3 tablespoons
- soy sauce · 3 tablespoons
- garlic clove · 1
- Herbies Star Anise (whole) · 1
- Herbies Cinnamon Quills (whole) · 1
- Herbies Ginger (ground) · 1/2 teaspoon
- Herbies Cardamom Seed - Green (ground) · 1/2 teaspoon
- Herbies Cloves (whole) · 1/2 teaspoon
- Herbies Chili Flakes (medium) · 1/2 teaspoon
- Herbies Peppercorns Black Australian · 1/2 teaspoon
Instructions
Moroccan Barbecue Sauce is that sauce you didn’t know you needed. Sweet, spicy, tangy, and sticky, this sauce is perfect for a summer cookout.
- Combine all the ingredients in a medium sized saucepan.
- Bring to a simmer over medium-high heat (do not allow to boil), cook and stir constantly until the sauce is reduced to about 1 1/4 cups - approximately 15 minutes.
- Pour mixture through a fine sieve to strain.
Transfer the sauce to an airtight container and refrigerate until ready to use.
Jenny's Tip: - Try this sauce as a marinade on lamb, chicken, tofu, turkey, etc.
Cinnamon Quills (whole) 15g
Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savory foods. Ground cinnamon quills is the best grade of cinnamon to use in the majority of cooking applications.
Cloves (whole)
Cloves have an almost pungent aroma as well as a sweet and spicy flavor.
Ginger (ground)
A very high quality, aromatic ginger with lots of flavor.
Peppercorns Black Australian
Black peppercorns come in many varieties with varying degrees of heat and flavor complexity. The largest black peppercorn is grown in Innisfail, Australia, considered to be the best because it's left on the vine longer for more developed flavor.
