Masala Chai Tea BBQ Sauce
This recipe combines the rich aromatic flavors of Garam Masala and Chai Tea to create a deliciously complex and highly addictive bbq sauce. Slather it on wings, pulled pork or anything else you can think of.
Equipment
- 1 Med Saucepan
- 1 Chef's Knife
- 1 Cutting Board
- 1 Blender or Immersion Blender
- 1 Lg Jar or Glass Container with Lid
- 1 Small Saucepan
- 1 Fine Mesh Strainer
Ingredients
- 3 tbs Masala Chai Tea Use a good loose leaf Chai Tea
- 1 cup Water
- 1 tbs Olive Oil
- 1 lg Yellow Onion Diced
- 4 cloves Garlic Minced
- 1 tbs Chili Powder
- 1 tbs Coriander Powder
- 1 tbs Tumeric Powder
- 1 tbs Smoked Paprika
- 1 tbs Cumin Powder Reserve until the end
- 1 tbs Kosher Salt
- 2 tbs Tomato paste
- 2 tsp Black Pepper
- 1 28oz Can of Whole or Crushed Roma Tomatoes
- 1/2 cup Dark Brown Sugar
- 1/4 cup Apple Cider Vinegar
Instructions
Brew Tea Concentrate
- Bring 1 cup of water to a boil and add 3 tablespoons of loose leaf Chai tea
- Simmer the Chai tea for 5 minutes and then strain into a bowl using a fine mesh strainer
Make Sauce
- Heat a medium saucepan over medium heat and then add a tablespoon of olive oil
- Add in the diced onion and a pich of salt. Saute for about 15 minutes until the onions soften and start to carmelize
- Add in the minced garlic and another pinch of salt. Saute for another 5 minutes
- Add in the turmeric, chili powder, coriander, smoked paprika, and black pepper. Stir for 2 minutes until the onions and garlic are evenly coated
- Add in the tomato paste and stir for 5 minutes until the edges of the pan turn a metallic orange color
- Add the can of tomatoes with their juices, water, the rest of the salt, and the Chai tea concentrate. Bring to a boil
- Let the sauce simmer for 5 minutes, then add the brown sugar. Stir until it dissolves
- Simmer the sauce for 10 more minutes, stirring occasionally until it reaches your desired thickness
- Add in the apple cider vinegar and simmer for 2 more minutes then turn off the heat
- Add in the cumin and taste. Adjust for seasoning as needed.
- Allow sauce to cool before transfering it to a blender and beldning until smooth. If using an immersion blender you can blend the sauce directly in the pan until it's smooth.
- Once cooled store the sauce in glass jars or containers with air tight lids and refrigerate. Sauce will keep for up to 2 weeks in the refridgerator
Notes
Adding the cumin at the end, after the sauce is finished cooking, brings out the sweet smokiness of the cumin. When added at the beginning, the cumin becomes overcooked and tastes bitter and earthy.
This sauce makes an excellent marinade, glaze or dip.