In 5- to 6-quart saucepot, heat olive oil over medium heat until
hot. (Do not use a smaller pan; sauce bubbles up and splatters
during cooking — the deeper the pan, the better.) Add onion
and ginger and cook 10 minutes or until onion is tender and
golden. Add chili powder and cook 1 minute, stirring. Add garlic
and crushed pineapple with its juice, and cook 1 minute longer.
Remove saucepot from heat. Stir in tomatoes with their puree and
remaining ingredients.
Spoon 1/4 of sauce into blender. At low speed, blend sauce until
smooth. Pour sauce into bowl; repeat with remaining sauce. Return
sauce to saucepot; heat to boiling 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.
Cover and refrigerate sauce if not using right away. Sauce will keep
up to 1 week in refrigerator or up to 2 months in freezer.
Originally Submitted
6/7/2009
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