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Secret-Recipe BBQ Sauce

  • 25minutes

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) olive oil

  2. 1 (12 ounces)

  3. jumbo onion , chopped

  4. 2 tablespoon(s) peeled and chopped fresh ginger

  5. 3 tablespoon(s) chili powder

  6. 3 clove(s)

  7. garlic , crushed with press

  8. 1 can(s) (8 ounces)

  9. crushed pineapple in juice

  10. 1 can(s) (28 ounces)

  11. crushed tomatoes in puree

  12. 1/3 cup(s) ketchup

  13. 1/4 cup(s) cider vinegar

  14. 3 tablespoon(s) dark brown sugar

  15. 3 tablespoon(s) mild molasses

  16. 2 teaspoon(s) dry mustard

  17. 1 teaspoon(s) salt

Instructions Jump to Ingredients ↑

  1. 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.

  2. Remove saucepot from heat. Stir in tomatoes with their puree and remaining ingredients.

  3. 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.

  4. 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.

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