Prep 20 mins
Cook 40 mins
This is a wonderful sauce. You will think so too! It's a little different than the traditional BBQ sauces, in that it has a touch of Asian flavors. It lends itself to just about anything, beef, pork,etc. I like to drizzle it over my veggies. The amount is guesstimated, depending on how long you let it reduce.
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh ginger, peeled and chopped
- 1 large onion, chopped
- 3 tablespoons good quality chili powder
- 3 garlic cloves, minced
- 1 (8 ounce) can crushed pineapple, with it's juice
- 1 (28 ounce) can whole tomatoes, with their puree
- 1⁄3 cup ketchup (I use Heinz)
- 1⁄4 cup cider vinegar (not the white one)
- 3 tablespoons dark brown sugar
- 3 tablespoons light molasses
- 2 teaspoons dry mustard
- 1 teaspoon salt
- Heat the olive oil over medium heat in a 5-6 quart, non-reactive saucepot until hot. Add the ginger and onion, and cook until the onion is golden and tender, about 10 minutes.
- Add the chili powder and cook, stirring for anout 1 minute. Add the garlic and pineapple and cook for 1 minute longer. Remove from the heat and stir in the crushed tomatoes, ketchup, cider vinegar, brown sugar, molasses, dry mustard and salt.
- Puree the sauce with an immersion blender until smooth.
- Return the sauce to the heat and bring to a boil over medium-high heat.
- Reduce the heat to medium-low and cook, stirring occasionally, until the sauce reduces to about 5 cups, about 25 minutes.