Barbecue Sauce

Prep: 25 mins, plus optional cooling
Cook: 25 mins

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 2—3 garlic cloves, crushed

• 1 red jalapeno chilli, deseeded and

• finely chopped (optional)

• 2 tsp tomato purée

• 1 tsp (or to taste) dry mustard

• 1 tbsp red wine vinegar

• 1 tbsp Worcestershire sauce

• 2-3 tsp muscovado sugar

• 300 ml/ 10 fl oz water

1. Heat the oil in a small heavy-based saucepan, add the onion, garlic and chilli, if using, and gently sauté, frequently stirring, for 3 minutes, or until beginning to soften. Remove from the heat.

2. Blend the tomato purée with the mustard, the vinegar and the Worcestershire sauce to a paste, then stir into the onion mixture with two teaspoons of the sugar. Mix well, then gradually stir in the water.

3. Return to the heat and bring to the boil, stirring frequently. Reduce the heat and gently simmer, occasionally stirring, for 15 minutes. Taste and add the remaining sugar, if liked. Strain, if preferred, and serve hot or leave to cool and serve cold.