Corn with Barbecue Sauce
2 oz Onion, chopped 1 ea Garlic clove, minced 8 oz Tomatoes, skinned & chopped 4 oz Green bell pepper, diced 1 oz Green chilies, diced 1/2 oz Ginger, grated 1 oz Vegetable oil 1 tb...
Ingredients
- 2ozonion, chopped
- 1ea garlic clove, minced
- 8oztomatoes, skinned & chopped
- 4ozgreen bell pepper, diced
- 1ozgreen chilies, diced
- 1/2ozginger, grated
- 1ozvegetable oil
- 1tb tomato paste
Directions
- 1
2 oz Onion, chopped 1 ea Garlic clove, minced 8 oz Tomatoes, skinned & chopped 4 oz Green bell pepper, diced 1 oz Green chilies, diced 1/2 o
- 2
Add the onion & garlic & fry for 2 to 3 minutes
- 3
Stir in the tomato, bell pepper, chili, ginger, tomato paste, malt vinegar, Worcestershire sauce, stock, sugar & salt
- 4
Bring to a boil, cover & simmer for 30 minutes, removing the lid for the last 10 minutes of cooking
- 5
Cool slightly & then puree by forcing through a sieve
- 6
Slice stalks from the corn cobs
- 7
Remove the leaves & the silk threads
- 8
Place in a pan of boiling, salted water & simmer, covered, for 20 minutes, or until tender (Mark's note: this seems too long for cooking cor