Lapsang Souchong Barbecue Sauce
The traditional chinese tea Lapsang Souchong is an intensive tea, that is refined by smoking is roasting to develop its unique aroma. It is also called “smoke tea” and is perfect for refining meat, fish, tofu and as a key ingredient in delicious barbecue sauce.
Infuse tea with 0,5l boiling water for 5 minutes, let cool. Heat olive oil and sautée onions. Add pears, pepper, salt and garlic and sautée for another minute. Top with tea and bring to a boil. Simmer for 30 minutes. Add remaining ingredients and blend until smooth.
- 1 tbsp olive oil
- 1 1/2 cups diced onions
- 6 pickled pears, strained and chopped
- salt and pepper
- 2 cloves garlic, minced
- 2 cups Lapsang Souchong
- 1/4 cup ketchup
- 1/4 cup brown sugar
- 1/4 tsp cinnamon
- 1 tsp cayenne pepper
- 2 tbsp Worcestershire sauce to taste