Being an olfactorally driven nostalgic, there are many aromas than transport me to the summers of my childhood. Running flat-footed on beaten backyard, forest paths wearing bandaids and koolaid moustaches I recall the smell of arnica and spruce, coconut suntan oil, bug repellant and if course the unmistakable smell of the neighbourhood barbeques. Such is the smell of summertime, and what is a good backyard cookout without some kick-ass BBQ sauce! So here is my accidental first, (and hopefully not last) zesty apricot BBQ marinade.
First of all it's important to understand that many great things are created by accident. Take the Slinky for example! What would growing up in the 70's be without the invention of the Slinky?
So, the first step in making Zesty Apricot BBQ Marinade is to take your favourite recipe for low-sugar apricot jam, and leave it unattended on the stove. Yes, a crucial step in achieving that smoky BBQ flavour. To 6 quarts of slightly burned jam I added the following:
5 onions chopped finely
4 tbsp ginger garlic paste (homemade)
handful of black cardamoms
handful of coriander seed (homegrown)
handful of star anise
handful of black peppercorns
2 tbsp red chili powder
1/2 cup of finely chopped crystallized ginger
5 whole cinnamon sticks
2 tablespoons of chipotle paste
2 tbsp smoked paprika
2 tbsp smoked paprika
1 can of tomato paste
1 1/2 cups of soy sauce
Stir ingredients while bringing mixture to a boil, then ladle into sterilized jars as you would if it were jam. Process for 10 minutes until the lids are sealed and store in a cool place.
Use as a marinade or brush it directly onto your favourite BBQ fare.
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| Zesty Apricot BBQ Marinade Chicken |
