Barbecue Sauce with Cumin and Ginger

By cindyandmojo

Recipe from the Tasting Table Test Kitchen

Ingredients

• 1/2 teaspoon brown mustard seeds
• 1/2 teaspoon dried red pepper flakes
• 1/4 teaspoon coriander seeds
• 1/4 teaspoon black peppercorns
• 2 garlic cloves, minced
• 1-inch piece of ginger, peeled  and grated
• 1/2 medium shallot, very finely chopped
• 1/4 cup ntomato paste
• 1/2 cup water
• 1 tablespoon honey
• 2 teaspoons kosher salt

Details

Servings 3
Preparation time 15mins
Cooking time 25mins
Adapted from tastingtable.com

Preparation

Step 1

DIRECTIONS

1. In a spice grinder add the mustard seeds, cumin seeds, red pepper flakes, coriander seeds and peppercorns. Cover and pulse briefly for a coarse powder.

2. In a small nonstick skillet set over medium heat, add the oil and heat until it shimmers, about 1 minute. Add the spice mixture and cook until the spices are toasted and fragrant, about 1 minute. Stir in the garlic, ginger and shallot and cook until fragrant, stirring often, for about 1 minute. Add the tomato paste and cook until its color deepens, about 2 minutes. Pour in the water, then add the honey and salt and stir to combine. Reduce the heat to low and cook until the sauce thickens slightly, 3 to 5 minutes. Transfer the barbecue sauce to a non-reactive container. Allow to cool before transferring to the refrigerator.