From the Kitchen of Janet Cuddigan

May is BBQ month and Memorial Day is the unofficial start to barbecue season.  Here’s a tangy (and easy-to-make) sauce to kick off BBQ month and enjoy all summer long as a glaze or a dip for chicken or ribs. 

1 tablespoon olive oil

1 small onion, chopped

3 cloves garlic, crushed

1 fresh red chile pepper, finely chopped

¼ cup dark brown sugar

1 teaspoon fennel seed, crushed

1 cup ketchup

2 tablespoons dark soy sauce

salt and pepper to taste

Heat the oil in a saucepan over medium heat. Stir in the onion, garlic, red chile pepper, brown sugar, and fennel seeds, and cook until onion is tender and sugar has melted.  Mix in ketchup and soy sauce. Bring to a boil. Reduce heat to low, and simmer 10 minutes.


Adapted from

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