Sunday, May 9, 2010

Harissa BBQ Sauce; or; Oh, Look! I Have a Blog!

It's been a while.

Part of that is laziness. I made some things that I was going to share, and I took photos of them. But I never uploaded the photos from the camera.

Yes, that pretty much makes me lazy.

Tonight will be a different story. We had beautiful weather, perfect for grilling, a pork shoulder steak and a jar of Harissa.

Keep in mind that this sauce has sugar in it, so if you use it as a marinade, it's likely to burn pretty quickly. If you'd rather have it as a sauce, salt and pepper the meat and grill it as you usually would, adding the BBQ sauce at the end.

I like flavor, but don't care too much for intense spiciness, and this was perfect for me. This is a really balanced sauce - neither too spicy nor too sweet, and it has amazing flavor.

Harissa BBQ Sauce
Makes about 1 1/2 - 2 cups
1 T olive oil
1 c yellow onion, minced
1 allspice berry, smashed and chopped
1/8 tsp grated nutmeg
3 threads saffron
1/8 t ground black pepper
1/8 t ground cinnamon
1/8 t ground cardamom
1/4 t ground ginger
1/4 t salt
1/4 t turmeric
2 T Harissa
2 T tomato paste
1/4 c pineapple juice
2 T apple cider vinegar
2 T blackstrap molasses
1 T agave syrup

Heat the oil in a small saucepan over medium heat. Add the onions cook until translucent, 4 to 5 minutes. Add the garlic cook until fragrant, about a minute. Add the spices and cook for 1 minute to release the aromas. Add remaining ingredients and stir to combine. Cook approximately 3-4 minutes to meld the flavors. Let it cool before you use it.

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