the foodies handbook

To produce take a medium onion, 2 cloves of garlic, 500g of Passata, 75g soft brown sugar, 2tbsp of chipotle paste, 2 tbsp of cider vinegar, a thumb size piece of fresh ginger, a fresh orange, a fresh lime, pinch of sea salt and a sprig of fresh tarragon.

Fine dice the onion. Crush the garlic and ginger, add the sea salt to form a paste. Juice the orange. Zest and juice the lime. Add all of the ingredients into a pan and heat gently, stirring until the sugar has dissolved. Remove from the heat. Use immediately with barbecue spare ribs for example. Or, allow to cool completely and use as an overnight marinade for steaks. If using with seafood only marinade for no more than an hour. With vegetables use as a basting sauce during cooking. For a more oriental flavour replace the lime with dry sherry and add a good dash of oyster and soy sauce in place of the cider vinegar.

 Click here for our chipotle paste recipe