2 cups of passata
1 tablespoon of tomato puree
1/2 cup of treacle/molasses
1/2 cup of apple cider vinegar
1/4 cup of water
1 teaspoon of ground cumin
2 teaspoon of smoked paprika
1 teaspoon of mustard powder or English mustard
a few splashes of Worcestershire sauce
Salt and pepper
A generous splash of bourbon (if available)
Place everything in a pot and slowly heat and whisk. Cook for about 10 mins on a low heat. Remove, cool, and ready for use. It can also be used as a marinade.
Chef: Aoiffe MacHale
