South African Braai Sauce

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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2 cups ketchup
1/4 cup honey
1/4 cup brown sugar
1/2 cup Worchestershire sauce
1/4 cup soy sauce
1/4 cup vegetable oil
1/4 cup lemon juice
2 red chiles, finely chopped


Combine all the ingredients and whisk well.

To use a marinade for spare ribs:
Pour over the ribs and allow to marinade for at least 30 mins and up to 3/4 hours before braai-ing / barbecuing. You could also stick these in a hot oven for 15-20 minutes.

For the Corn on the Cob:
I just simply wrap the corn in foil and place a knob of butter and a sprinkling of salt on each. Throw them on the braai or in the oven and allow to cook for 15-20 minutes until they are soft and juicy. You could finish them off with a sprinkling of chopped chiles.

For the Braai Broodjies (Barbeque Sandwiches) (for 4 sandwiches):
8 slices White bread
2 tomatoes, thinly sliced
As much mature cheddar as you want ( I like it super cheesy!)
1 large onion, thinly sliced
Salt & Pepper to taste

Spread the bread with butter on both sides. Top with the sliced tomato, cheese and onion and season generously.

Place the sandwiches on a braai grid and ‘toast’ over the fire until the bread is nicely toasted and the cheese is melted. Serve warm.