Blender Barbecue Sauce

Family, Holiday, Sauces | April 9, 2017 | By

If you’re anything like me you are likely counting down the minutes until you can officially start grilling season. For those of us in the South that time is now – it’s not too hot, the breeze is cool, and it’s always a welcome treat to get outside and smell the unmistakable aroma of meat and vegetables cooked over an open flame.

I am of the mindset that if you have a really great ingredient to start with (i.e., a good cut of meat or fresh, seasonal produce) then preparation really shouldn’t take that long. I also think that the amount of condiments needed to enjoy perfectly cooked food should be minimal.


I’m a huge fan of a good barbecue sauce, and there really isn’t anything that compliments grilled or smoked food better than a thick, rich and sweet-tangy sauce. Even better? Knowing all of the ingredients going said sauce! This version is so simple and easy to make that you really can’t go wrong. I make mine in a blender and then just store it in the fridge until ready to use, keeping the mess to a minimum and making it hard to justify the bottled stuff at the store.

You’re only a few ingredients away from that perfect sauce!


Makes about 1 quart


  • 1/3 cup honey
  • 2 cups tomato sauce
  • 1/4 cup De Nigris Organic Apple Cider Vinegar
  • 3/4 tablespoon salt
  • 1 teaspoon black pepper
  • 1/2 tablespoon liquid smoke
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon ground mustard
  • 2 cloves garlic, minced
  • 1/4 small onion, roughly chopped
  • 1/2 teaspoon ground allspice


  1. Combine all ingredients in a high-speed blender or food processor and blend until completely smooth.
  2. Store in an airtight container with a fitted lid until ready to use or up to 3 weeks in the refrigerator.

Recipe and post by De Nigris friend and food blogger Heather Disarro of

Fresh, Delicious Recipes with De Nigris Glazes

What makes Italian food so delicious?  From pasta to pizza to antipasti, Italian recipes are all about simple foods made with high-quality ingredients like our line of De Nigris Balsamic Glazes.


De Nigris family friend Jason Topolewski has worked on some delicious recipes using these glazes: Watermelon & Haloumi Salad, Tomato and Red Pepper Gazpacho, and Flatbread Pizza.

With so many of these ingredients in season, head out to your local farmers market, stock up and try these fresh, delicious recipes.


Watermelon & Haloumi Salad


  • 18oz Haloumi Cheese, cut into 1-inch cubes
  • 1/4 Large Seedless Watermelon, cubed
  • 10 Inner Celery Stalks, Leaves and Hearts, sliced thin
  • 6 tbsp Sicilian Extra Virgin Olive Oil (highest quality you can find),
  • 9 tbsp De Nigris Platinum Eagle Balsamic Vinegar of Modena
  • Coarse Ground Black Pepper
  • Oil for frying, your choice; veg, olive, etc.


  1. In a large bowl, toss the watermelon and celery.
  2. Heat the oil (for frying) in a medium saucepan. Fry the Haloumi cubes until golden brown, approx. 35 seconds, being sure to turn the cubes frequently. Once golden brown, transfer the cubes to a paper towel to drain.
  3. Add the fried Haloumi cubes to the watermelon and celery, toss and finish with Black Pepper, Sicilian Extra Virgin Olive Oil and a generous drizzle of De Nigris Platinum Eagle Balsamic Vinegar of Modena.


Tomato and Red Pepper Gazpacho

*Serves about 12


  • 36 oz Fresh Tomato Juice
  • 6 Lbs Rip Plum Tomatoes
  • 2 tbsp De Nigris Organic Red Wine Vinegar
  • 2 tbsp De Nigris Red Pepper Fruit Pulp Vinegar I Fruttati
  • 5 tbsp High-Quality Sicilian Extra Virgin Olive Oil (plus more for finishing)
  • High-Quality Flor de Sal / Fleur de Sel “Flower of Salt” Sea Salt (Spanish or French)
  • Fresh Ground Black Pepper


Core, seed and quarter all but 6 tomatoes. Dice remaining 6 tomatoes into ½” cubes for finishing. Puree cored tomatoes with tomato juice, Red Wine Vinegar, Red Pepper Fruit Pulp Vinegar and Extra Virgin Olive Oil in blender until silky (about 2 minutes). Season with Sea Salt and Black Pepper to taste. Refrigerate for at least 3 hours.

Ladle soup into 8 to 12 oz cups/bowls, garnish with diced tomatoes, a small pinch of Sea Salt, a few drops of Red Pepper Fruit Pulp Vinegar and drizzle with Extra Virgin Olive Oil. Top with a fresh cut Italian Basil leaf.



Flatbread Pizza


  • 1 Ball Pizza Dough
  • High-Quality Sicilian Extra Virgin Olive Oil
  • High-Quality Flor de Sal / Fleur de Sel “Flower of Salt” Sea Salt (Spanish or French)
  • 8 oz Fontina Cheese, grated
  • 1 Green Bell Pepper, sliced thin
  • 4 – 5 Scallions, sliced thin
  • 6 oz Baby Spinach
  • De Nigris Finishing Glaze of Choice (100% Natural Glaze’, White Truffle Galze’, Sun Dried Tomatoes Glaze’, Basil Pesto Glaze’, Chipotle Glaze’, Jalapeno Glaze’, Sriracha Glaze’, Curry Glaze’…)


Preheat oven to 475 degrees F. Coat a baking sheet with Extra Virgin Olive Oil and stretch pizza dough across sheet. Toss cheese, pepper and scallions over dough, drizzle with Extra Virgin Olive Oil and bake until golden, roughly 20 mins. Scatter spinach and drizzle with Extra Virgin Olive Oil and back for an additional 5 minutes. Remove pizza from oven and finish with Sea Salt and Pepper, another generous drizzle of Extra Virgin Olive Oil and your choice of De Nigris Finishing Glaze’.

Flatbread Pizza 2 July 2016

As a thought leader and advocate for truth and education within the Specialty Food world, for over 14 years Jason Topolewski has worked with the finest producers of true specialty foods from all over the world and has curated some of the most notable imported Specialty Food collections in the United States.

Traditional Balsamic Vinegar of Modena

Family, History | February 23, 2016 | By

Family is the heart and soul of De Nigris.

The production of traditional balsamic vinegar from Modena is a craft involving many families in the vinegar world, including the DeNigris family.

italian countryside with grapes

If you have been lucky enough to experience Italy firsthand or have watched regional travel films that depict the life and traditions of this beautiful country, it will strike you that Italy is steeped in glorious traditions.

One of these glorious traditions is the making of traditional balsamic vinegar of Modena. Simply put, traditional balsamic vinegar is the result of gradual fermentation. Traditional balsamic vinegars of Modena are marketed exclusively with a guarantee seal to indicate 12 (white standard) and 25 (gold standard) years of aging. To possess the seal is an honor.

According to the gradual fermentation procedure, the grape must is mostly obtained from Lambusco and Trebbiano wine harvested from the Modena hills and is cooked over an open flame to create a 30%-70% volume reduction. That’s quite a range, isn’t it? Reduction depends on the chemical composition of the grape, its level of maturity, and “the management of the vinegar room.”

These “vinegar rooms” are well-ventilated areas that are temperature controlled. In the summer, they are kept hot to activate the microbial and enzymatic reactions. In the winter, these rooms are chilled to “favor the development of fragrance and clarification process.” Think barrels with carefully chosen woods to reflect color stabilization and aromas for the balsamic vinegars. As the aging years go by, evaporation is carefully monitored by adding back cooked musts, blending of vinegars, and an extremely accurate and punctual task of ensuring that the blending is properly followingly strict procedures in the barrel sequence to keep volumes at the initial level.

After a minimum of 12 years of careful upkeep and tending, the finished product is dense, dark and syrupy, with “an elegant and singular fragrance.” It is ready to be shared.

The gradual fermentation of high-quality grapes creates the magic. Like a beautiful bottle of wine, traditional balsamic vinegars of Modena should be savored, honored and thoroughly enjoyed.

Eat well, my friends.

by The Women Bloggers member Lyndi Fultz, nwafoodie