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Ingredients Jump to Instructions ↓

  1. 1 tablespoon extra virgin olive oil

  2. 2 tablespoons ginger, peeled and chopped

  3. 1 large onion, chopped

  4. 3 tablespoons chili powder

  5. 3 garlic cloves, minced

  6. 1 (8-ounce) can crushed pineapple with its juice

  7. 1 (28-ounce) can tomatoes with their puree

  8. 1/3 cup ketchup

  9. 1/4 cup cider vinegar

  10. 3 tablespoons dark brown sugar

  11. 3 tablespoons light molasses

  12. 2 teaspoons dry mustard

  13. 1 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Heat the olive oil over medium heat in a 5 to 6 quart stockpot until hot.

  2. Add the ginger and onion and cook until the onion is golden and tender, about 10 minutes.

  3. Add the chili powder and cook, stirring, for about 1 minute.

  4. Add the garlic and pineapple and cook for 1 minute longer.

  5. Remove from the heat and stir in the crushed tomatoes, ketchup, cider vinegar, brown sugar, molasses, dry mustard, and salt. Puree the sauce with a KitchenAid immersion blender until smooth.

  6. Return the saucepot to the heat and bring to a boil over high. Reduce the heat to medium-low and cook, stirring occasionally, until the sauce reduces to about 5 cups-about 25 minutes.

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