This sauce works well as a condiment or as a side sauce to ribs, grilled chicken, brisket, flank or skirt steak and other grilled foods. It will keep, covered in a tightly sealed jar, in the refrigerator for at least 2 weeks.
Ingredients
- •1 tbsp vegetable oil
- •2 tbsp finely chopped fresh ginger
- •2 large cloves garlic, finely chopped
- •2-3 tsp Chinese chile paste or chile crunch
- •1/2 cup balsamic vinegar or Chinese black vinegar or rice wine vinegar
- •1/2 cup soy sauce or tamari
- •1 tbsp Worcestershire sauce
- •2 1/2 to 3 cups ketchup
- •1/2 to 3/4 cup maple syrup or honey
- •Salt and freshly ground black pepper to taste
Preparation
In a medium pot, heat the oil over medium heat. Add the ginger and garlic and cook, stirring, for about 3 minutes. Add the chile paste, stir and cook for another minute. Stir in the vinegar, soy sauce, Worcestershire sauce and bring to a gentle simmer; about 3 minutes. Stir in the ketchup and maple syrup to create a smooth sauce and season to taste. Simmer over low heat for about 20 to 25 minutes, or until thickened and full of flavor. Add more chile paste, vinegar, syrup or soy if needed. Cool; and place in a tightly sealed jar and refrigerate. Makes about 3 cups.
