Sweet and Sour Barbecue Sauce

This easy-to-make barbecue sauce can be kept in the freezer for up to 2 months. It has no added salt, but packs a flavour punch. It's great on chicken, beef, or pork. From Canadian Living magazine

• Ready In: 2 hrs 15 mins
• Yields: 3 cups

Ingredients

• 2  tablespoons  vegetable oil
• 1  onion, diced
• 2  garlic cloves, minced
• 1 (28 ounce) can tomatoes, diced
• 1 (8 ounce) can pineapple tidbits, drained
• 1⁄3 cup cider vinegar
• 1⁄4 cup molasses
• 3  tablespoons brown sugar
• 3  tablespoons tomato paste
• 1  tablespoon Dijon mustard
• 2  teaspoons paprika
• 1  teaspoon oregano, dried
• 1⁄2 teaspoon  dried chipotle powder
• 1⁄2 teaspoon pepper

Directions

1. In a large pan, heat oil over medium heat and fry the onion until golden brown, about 10 minutes.
2. Add garlic. Stir and cook 1 minute.
3. Add tomatoes, pineapple, vinegar, molasses, brown sugar, tomato paste, mustard, paprika, oregano, chipotle powder and pepper. Bring to a boil. Lower heat and simmer, stirring occasionally, for 2 hours, or until thick. Let cool slightly.
4. Puree the sauce in batches, in a blender, until smooth. Or, use an immersion blender. Keeps in the refrigerator 1 week, or freeze up to 2 months.