Smoking Hot Barbecue Sauce

English here: Smoking Hot Barbecue Sauce

A super delicious and versatile barbecue sauce that is worth the effort. If you do not have the opportunity to smoke the tomatoes, then theres mentioned an alternative at the bottom of the page.
Use the sauce as it is on grilled / fried / roasted vegetables, meat, poultry and oily fish. Use it in sauces and dips – alone or whisked together with other kinds of dip. Use it in burger, on hot dogs, French fries and pulled pork, etc..

Smoking Hot Barbecue Sauce - finished

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Tomato chutney with chili and ginger (will be translated upon request)

Tomato Chutney is delicious with eggs, is a sandwich, for all kinds of meat, the cheese, touched in a time pasta and as a dip for almost anything. It may, of course, seasoned to taste – and there is free choice of spice shelf. Here, one of my versions.

Tomato chutney with chili and ginger (will be translated upon request)


4 kg tomater – many kinds

4 dl rødvinseddike eller balsamico (balsamic vinegar gives milder taste with less acid)

800 gr brunt sukker – muscovado or brown sugar

2,5 kg løg – like red onion, but use what you think

ca 400 gr ingefær

chili to taste, fresh or dried

2 hele hvidløg

4 topspsk sennepskorn, yellow, brown or black aftertaste

4 toptsk stødt allehånde

op til ca 160 gr salt (you have to taste their way)

maybe some. Sodium benzoate

How to:

The tomatoes are washed and cut into cubes. Remove the hard piece of the stem along the way.

Put the tomatoes in a large pot with vinegar. Now you can well turn the pan over low to medium heat, so the mass can begin to warm up, while you prepare the rest of the ingredients and add them.

Add the brown sugar, sennepskorn og 50 gr salt.

If you use whole allspice, then paint it in spice mill. Put all hand in the pot.

If you are using fresh chillies, so finthak the. I'm using the chillies and remove only the stem within the finely chopped. Come chili in the pot.

Ginger peeled and cut into small pieces. Finely chop the mini chopper or knife on cutting board. Getting it into the pan.

Peel and finthak bulbs – and also came to the pan.

The onions are peeled and cut into cubes the size you prefer – not too small, then it becomes something moss instead of chutney. Put them in the pan to rest.

Now screwed that up the heat and mass Boil. Boiling without the lid to have a consistency like jams. How long it takes, depends on how big a portion you're doing – and by how much heat you boil it. I boil it over medium to high heat – og der tager det ca 30-40 minutter for en lille portion og et par timer for en stor som denne. Stir occasionally to the pan along the way, so it does not burn. It is especially important for some time, If the mass is to thicken.

When chutney'en is nearing completion, season to taste. Is there more salt, sugar, chili and vinegar? It is a good idea to taste at this time, then taste the concentrated as the mass is boiled into. If you get more vinegar, may have to be cooked in a little longer. Tomato The flavor and intensity varies – and you may have cooked the chutney more or internal in. It is therefore vigtit you taste carefully to the particular salt.

When you are satisfied, take the saucepan off the heat and add Atamon, if you use it.

Filled in a clean, scalded and optionally. sodium bezoate rinsed glass jars, which immediately closes well and turned a walk upside down and back again.


How far you use balsamic vinegar or plain red wine vinegar, of course, depends on your taste, but perhaps also on how tangy tomatoes are already. I usually start with balsamic – and then adds any. a little vinegar with more acid when I taste to.

I use both fresh and dried chili. A good dried, crushed ancho or pul biber – or similar 'dark’ chilismag complements the fresh chili gre. Little smoked chili do no damage – You can sagten use a canned chipotle in adobosauce (hang it nicely) or dried, smoked chili.

The amount of ginger may seem extreme, but in the finished relish the taste is subtle and warm.

Tomato chutney with chili and ginger (will be translated upon request) - Ingredients Tomato chutney with chili and ginger (will be translated upon request) - tomaterne skæres i stykker Tomato chutney with chili and ginger (will be translated upon request) - løgene skæres i stykker Tomato chutney with chili and ginger (will be translated upon request) - ingefæren hakkes

Smurt på groft brød som derefter er dækket med tykke skiver frisk tomat og gedeost og bagt i en 225 grader varm ovn til osten er gylden. Sprinkle with basil and a little sea salt.
På groft brød med tomat, gedeost og basilikum


Danish liver paté with chili (will be translated upon request)

Home Lavet warm leverpostej – is there anything better on a piece of freshly baked bread? It is ihvertilfælde a great favorite with us and although there is little work on the – then it is quite worth it when you can sit at table with the warm pie.

I've got my mom's delicious recipe and even spiced it up a bit with a little more spice. Just like her I do a great deal when I started – and rejoice every time I pull a homemade pie out of the freezer for lunch table at the weekend. Yum.

Portionen her rækker til 3 bagninger af 4 store forme, so set some time of the project or divide ex. opskriften med 3 og lav en enkelt ovnfuld.


3 kg svinelever. Buy it chopped or chop it yourself

12 løg str medium

750 – 800 gr smør

750 – 800 gr hvedemel

about 2 ½ liters of milk

ca 9 æg

18-20 hele ansjoser eller mere (purchased on glass)

75 gr salt (op til 125 gr hvis man er til en lidt salt model, taste of the mixed mass – it also comes down to how salty anchovies are)

9 tsk (with small peak) ground allspice

8 – 10 tsk (with small peak) chili powder (alternatively used fresh chopped chilli to taste)

How to:

Chop the liver in the meat grinder or food processor – I use the last. How fine / coarse is up to you. I prefer that it is completely liquid. The major portion of the course is chopped at some laps.

Hak logos and anchovies founders nice – again easiest in fodprocessor. I opskriften her bruger jeg 2 eller 3 glas ansjoser á 200 gram (130 gram drænet vægt). I pour all the tubes' contents – Thus also lagen – in the food processor along with the onions.

Measure salt and spices and beat the eggs into a small bowl. Measure the flour by.

Sæt ovnen på 190 grader og sæt en kande vand over kog.

Set milk clear and open at the side of the komfuren – it goes fast on little.

Melt the butter over medium heat in your very large pot. As soon as it is melted, stir in flour. Use a whisk. When the flour is well stirred out it immediately begins to thicken. Pour the milk in the mixture – only a few deciliter at a time – and whisk thoroughly, but quickly – pour more in as soon as it is first touched out etc.. When it's all in whipping you still good in the bottom of the pan, so no lumps – while you heat the mixture through until it has a consistency like a good thick sauce / batter.

Then you immediately saucepan from the heat and now touches quickly the rest of the measured ingredients in.

Pour the mixture into foil molds or whatever you want to bake your pate in. Ensure first that forms in each shot that comes in oven, are of the same size, such that the cooking time for them are the same.

Place the molds in the oven large roasting pan. Put the roasting pan in the heated oven and pour the hot water into the baking tray.

Bagetiden er fra ca 25 minutter i meget små forme/ramakiner op til en times tid for store lerforme. The easiest thing here is to use a proposal for electronic meat thermometer, which is set in the middle of one of the owners record, when they are about to be a little firm – og så bage til en kernetemperatur på mellem 75 og 80 grader. Jeg sætter mit på 77 grader.


Der skal bruges en seriøst stor skål til at blande i hvis du laver den fulde portion her med 3 kg lever. Jeg bruger min store suppegryde på 15 liter – den næststørste jeg på 12 liter er for lille.

You have to spice up his liver pate with anything you like. The combination of anchovies, allspice and chili is definitely my favorite, but it may be varied in many ways rigtigtig. Some use no spices (blot salt and peber) – others choose to spice up with ex. muskatnød, sage, thyme and myself have also used crushed juniper.

Anchovies Erne in the recipe here, contribute their salts umami taste. They go really well together with the liver and onion sweetness – and does not taste fished, but spicy and delicious. Allspice is my absolute favorite pie spice. It helps with a delicious seasoning that can be difficult to put into words. Allspice is often compared with other spices, as it tastes at once – and complexity matches a perfect leverpostej. Pepper fruit is used as a spice – it is not a chilipostej, but the chili has taken over peberets space and a light bite without souls image. Du kan naturligvis justere mængden efter dit eget hovede – this portion fits my. Chili powder is a regular 'strong’ chili powder as you buy it in stores – correct even volume if you use homemade. Fresh, chopped chili is provision also a golden opportunity.

Danish liver paté with chili (will be translated upon request) - klar til spisning 2