NEW YORK - July 9, 2020 - With much of the world still in quarantine, the Consortium of Balsamic Vinegar of Modena teamed up with Pitmaster and Executive Chef Cenobio Canalizo of Morgan's Brooklyn Barbecue to create a barbecue sauce recipe that highlights the versatility of Modenese balsamic vinegar from Europe.
1 cup Balsamic Vinegar of Modena IGP
1 tablespoon extra-virgin olive oil
2 minced shallots
2 minced garlic
¼ teaspoon crushed red pepper
1 cup ketchup
¼ cup honey
2 tablespoon tamarind paste
3 tablespoons dark brown sugar
1 tablespoon molasses
1 tablespoon Worcestershire sauce
½ teaspoon white pepper
1/2 teaspoon kosher salt
In a medium saucepan, heat extra virgin olive oil until shimmering. Add shallots and garlic and cook for 5 minutes until lightly browned. Add Balsamic Vinegar of Modena, and bring to a boil. Add remaining ingredients, lower heat and simmer for one hour.