Smoked Paprika and Garlic Barbecue Sauce
The history of barbecue sauce originates from the southern regions of the United States, where grilling and smoking became a culinary tradition. Over time, many variations have emerged, but the combination of smoked paprika and garlic has become particularly popular due to its intense flavor profile. Imagine the aroma of freshly grilled meat mingling with the sweet and spicy notes of smoked paprika barbecue sauce, while enjoying the meal with family and friends during a summer sunset. The secret to making this sauce lies in the right proportions, and slow cooking at low heat ensures the perfect fusion of flavors. This sauce is an excellent choice not only for meats but also for vegetables and sandwiches, adding a special, smoky character to dishes.
Ingredients for this recipe
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Preparation Steps
1
Prepare all the ingredients. Peel and finely mince or press the garlic cloves. This helps to evenly distribute the garlic flavor throughout the sauce.
2
In a medium saucepan, combine the tomato paste, brown sugar, apple cider vinegar, Worcestershire sauce, and water. Use a whisk to ensure the sugar dissolves completely, creating a smooth base.
3
Add the smoked paprika, minced garlic, onion powder, salt, and pepper. Mix well to ensure the spices are evenly distributed.
4
Turn the heat to medium and, stirring constantly, bring the sauce to a simmer. This helps the flavors meld together and the sauce to thicken slightly.
5
Once simmering, reduce the heat to low and cook for another 20 minutes, stirring occasionally to prevent burning and ensure even thickening.
6
Taste the sauce and adjust the seasoning as needed with more salt, sugar, or vinegar to your preference.
7
Allow the sauce to cool completely, then transfer to a clean, airtight jar or container. Store in the refrigerator for up to one week.
