Our producer of the month for July, Scarlet For Yer Ma, has sent on some delicious tips on how to add that extra bit of flavour to your BBQ this summer with their Dublin-made hot sauces!
So you have invited a bunch of people over for a BBQ this is how I would put it together. All the below can be substituted vegetarian or vegan:-
If you can make this the day before your BBQ all the better, marinade chicken in pineapple juice and our Molly’s Mango Hot sauce and leave in fridge until half hour before cooking.
Whether I make vegetarian or beef burgers I always use our original hot sauce in the mix to help bind and moisten the burger along with mustard Worcestershire and finely chopped onions, pepper to season the patty.
Sausages go in the oven, for vegetarian sausages half the cooking time as they can dry out quickly. (especially good for cocktail sausages) Once sausages are half way cooked remove and cover with sauce.
To make the sauce:
- 3 tbl spoons of Scarlet Chipotle
- 3 tbl spoons of honey
- 2 tbl spoons of light soy
- 2 tbl spoons of sweet chilli sauce
- Mix together and coat sausages, place back in oven around 170 for 20 mins or until cooked and sticky.
Mix our Scarlet Chipotle with ketchup for a smokey burger sauce.
Mix our Scarlet mango sauce with Mayo for a dipping sauce.
Mix our original with Honey for a sweet and sour sauce.
Mix our Chipotle with mayo for dipping or burger buns.
Or simply use hot sauce neat!