About this recipe:A favourite at firehouse barbecues, but you don't need to set anything on fire as an excuse to make this sauce! The sweet tomato tang of ketchup with the bite of vinegar, spice of crushed chillies, sweetness of dark brown sugar and velvety butter. Goes with steaks, chicken, pork, any barbecued meat.
1.4L tomato ketchup
355ml distilled vinegar
440g dark brown soft sugar
2 tablespoons red chilli flakes, or to taste
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Method Prep:5min › Cook:15min › Ready in:20min
Pour ketchup into a large saucepan. Stir in the sugar, butter and chilli flakes. Cook over medium heat until almost boiling, but do not boil. Let cool and store sauce in the fridge.