Horseradish Chili Sauce

From Oakland CA chef Tanya Holland, published in Sunset magazine 4/14. She developed this to serve with smoked brisket, but I imagine it would be good with any number of things. Prep times are estimated.

• Ready In: 40 mins
• Serves: 24
• Yields: 3 cups

Ingredients

• 2  tablespoons olive oil
• 2  cups  finely chopped red onions
• 3  tablespoons  minced garlic
• 1⁄4 cup rice vinegar
• 2  tablespoons Worcestershire sauce
• 1  teaspoon chili powder
• 2  cups  whole canned plum tomatoes (with juice)
• 1 1⁄2 teaspoons kosher salt
• 1⁄2 teaspoon pepper
• 1 1⁄2-2  tablespoons  prepared horseradish
• 2  teaspoons Tabasco sauce

Directions

1. Heat oil in a heavy medium saucepan over medium heat.
2. Add onion and cook, stirring often, for about 10 minutes, until the onion is softened.
3. Add the garlic and cook an additional minute longer.
4. Stir in vinegar, Worcestershire sauce, chili powder, and plum tomatoes, and let simmer and thicken 5 minutes, breaking up tomatoes with a wooden spoon or spatula.
5. Remove from heat and add remaining ingredients, then blend until smooth.