Secret recipe barbecue sauce

Brush it on anything – from burgers to chicken. The recipe makes almost 5 cups, so you will have enough for several dishes.

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Yields:

1


Cup

Cooking time:

0

hours

25

minutes

Total time:

1

time

5

minutes

1 tbsp.

olive oil

1


giant onion

2 tbsp.

peeled and chopped fresh ginger

3 tbsp.

chili powder

3


clove garlic

1


can crush pineapple in juice

1


can mashed crushed tomatoes

vs.

ketchup

1/4 tsp.

cider vinegar

3 tbsp.

dark brown sugar

3 tbsp.

sweet molasses

2 tbsp.

dry mustard

1 C.

salt

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  1. In a 5 to 6 quart saucepan, heat olive oil over medium heat until heated through. (Don’t use a smaller pot; the sauce will bubble and splash during cooking – the deeper the pot, the better.) Add onion and ginger and cook 10 minutes or until onion is tender and golden. Add the chili powder and cook for 1 minute, stirring constantly. Add the garlic and crushed pineapple with its juice, and cook for 1 minute more.
  2. Remove the pan from the heat. Stir in the tomatoes with their puree and the other ingredients.
  3. Pour 1/4 of the sauce into the blender. On low speed, mix the sauce until smooth. Pour the sauce into a bowl; repeat with the rest of the sauce. Return the sauce to the saucepan; bring to a boil 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 the sauce if not using it right away. The sauce will keep for up to 1 week in the refrigerator or up to 2 months in the freezer.

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