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Grilled banana barbecue sauce
Ingredients
- 3 bananas, unpeeled, sliced in half lengthwise
- 1 tablespoon (15 milliliters) olive oil, plus more for grill
- 2 tablespoons (30 milliliters) honey
- 1 teaspoon (5 milliliters) cinnamon
- 1/2 teaspoon (2.5 milliliters) nutmeg
- Salt and fresh ground pepper
- 1 onion, minced
- 3 tablespoon (45 milliliters) tomato puree
- 3/4 cup (180 milliliters) vegetable stock
- 2 tablespoons (30 milliliters) apple cider vinegar
- 3 cloves Barbecue-Roasted Garlic
- 1 tablespoons (15 milliliters) freshly grated ginger
- 1 teaspoon (5 milliliters) cumin
- 1/2 teaspoon (2.5 milliliters) cayenne
- 1/2 teaspoon (2.5 milliliters) salt
- 60 grams dark rum (optional)
Directions
- Preheat grill to medium heat, 350-375F (175-205C). Brush grill with oil.
- Mix together honey, cinnamon, nutmeg, salt, and black ground pepper in a small bowl.
- Brush banana with oil and place on grill cut side down. Grill for three minutes.
- Turn and brush cut side with the honey mixture. Grill with skin side down a further five minutes.
- Take off the grill and let cool.
- To a saucepan, add oil and sauté onions.
- Add tomato puree, vegetable stock and stir to incorporate.
- Add apple cider vinegar, Barbecue-Roasted Garlic, ginger, cumin, cayenne, salt and stir.
- OPTIONAL: Stir in rum.
- Simmer 45 minutes.
- Remove and let cool. Serve on spicy barbecued sausages.
Note: Cooking times and temperatures will vary depending on the size and type of your barbecue.
