BRENT MARTIN’S KUMARA BBQ SAUCE

Written by Brent Martin for KiwiHarvest.

Makes 500ml, Prep Time 15 mins ,Cook Time 1 Hour

Ingredients

2 x Tablespoon Olive Oil

1 x Small Onion Diced

3 x Roasted Garlic Cloves

1 x large Kumara cut into 2.5cm

125 ml Unsweetened Apple Juice

85gms Tomato Paste

1 Tablespoon Apple Cider Vinegar

1 Teaspoon Paprika

1 Teaspoon Salt

½ Teaspoon Chipotle Powder

Method

Heat the Oil in a pan, over medium heat. When hot add onion, cooked to brown, and caramelized (about 15mins)

While the Onion is cooking in a saucepan – add Kumara, roasted garlic and apple juice, top up with water to cover the Kumara- do not cover- bring to boil and reduce heat and simmer. Cook to the Kumara is fork tender (about 15 mins) Strain and reserve liquid.

Combine the sautéed onions and Kumara Mixture in a food processor. Add the tomato puree, vinegar, paprika, chipotle powder and salt. Add 4 Tablespoons of the reserved liquid and blend on a low –medium speed. If the mixture is still thick, add more liquid, until you have arrived at the sauce consistency (should be like ketchup consistency)

Store in fridge and use with BBQ Foods