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Secret-Recipe BBQ Sauce




Source of Recipe


Good Housekeeping


Recipe Introduction


About 4 3/4 cups



List of Ingredients




1 tablespoon(s) olive oil
1 (12 ounces) jumbo onion, chopped
2 tablespoon(s) peeled and chopped fresh ginger
3 tablespoon(s) chili powder
3 clove(s) garlic, crushed with press
1 can(s) (8 ounces) crushed pineapple in juice
1 can(s) (28 ounces) crushed tomatoes in puree
1/3 cup(s) ketchup
1/4 cup(s) cider vinegar
3 tablespoon(s) dark brown sugar
3 tablespoon(s) mild molasses
2 teaspoon(s) dry mustard
1 teaspoon(s) salt




Recipe



In 5- to 6-quart saucepot, heat olive oil over medium heat until hot. (Do not use a smaller pan; sauce bubbles up and splatters during cooking — the deeper the pan, the better.) Add onion and ginger and cook 10 minutes or until onion is tender and golden. Add chili powder and cook 1 minute, stirring. Add garlic and crushed pineapple with its juice, and cook 1 minute longer.
Remove saucepot from heat. Stir in tomatoes with their puree and remaining ingredients.
Spoon 1/4 of sauce into blender. At low speed, blend sauce until smooth. Pour sauce into bowl; repeat with remaining sauce. Return sauce to saucepot; heat to boiling over high heat. Reduce heat to medium-low and cook, partially covered, 25 minutes or until reduced to about 4 3/4 cups, stirring occasionally.
Cover and refrigerate sauce if not using right away. Sauce will keep up to 1 week in refrigerator or up to 2 months in freezer.