Corn with Barbecue Sauce

== Ingredients ==
* 2 oz onion, chopped
* 1 garlic clove, minced
* 8 oz tomatoes, skinned and chopped
* 4 oz green bell pepper, diced
* 1 oz green chilies, diced
* ½ oz ginger, grated
* 1 oz vegetable oil
* 1 tbsp tomato paste
* 2 tsp malt vinegar
* 1 tsp Worcestershire sauce
* ¼ pint vegetable stock
* 1 tsp muscovado sugar
* ¼ tsp salt
* 4 medium corn on the cob
* 2 tbsp dry sherry
== Directions ==
# Heat oil.
# Add the onion and garlic and fry for 2 to 3 minutes.
# Stir in the tomato, bell pepper, chile, ginger, tomato paste, malt vinegar, worcestershire sauce, stock, sugar and salt.
# Bring to a boil, cover and simmer for 30 minutes, removing the lid for the last 10 minutes of cooking.
# Cool slightly and then puree by forcing through a sieve.
# Slice stalks from the corn cobs.
# Remove the leaves and the silk threads.
# Place in a pan of boiling, salted water and simmer, covered, for 20 minutes, or until tender (Mark's note: this seems too long for cooking corn, but the British do like overcooking vegetables!) drain.
# Meanwhile, return the sauce to the pan, bring back to a boil, add sherry and simmer for a couple of minutes.
# Pour over cobs and serve.
Category:Corn Recipes
Category:Fresh chile pepper Recipes
Category:Green bell pepper Recipes
Category:Malt vinegar Recipes
Category:Muscovado sugar Recipes
Category:Onion Recipes
Category:Sherry Recipes
Category:Tomato Recipes
Category:Tomato paste Recipes
Category:Vegetable stock and broth Recipes