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Recipes

Sweet-Hot Barbecue Sauce

By Suzanne Tracht

Recipe information

  • Yield

    Makes About 2 1/2 cups Servings

Ingredients

2

tablespoons olive oil

1

cup chopped onion

1

/4 cup thinly sliced peeled fresh ginger

2

garlic cloves, chopped

1

cup chopped green bell pepper

3

/4 cup chopped red bell pepper

1

jalapeño chile, seeded, chopped

2

large plum tomatoes, chopped

1

/4 cup smoked sun-dried tomatoes or regular sun-dried tomatoes (not packed in oil), thinly sliced

1

/2 cup dry red wine

1

/2 cup ketchup

1

/2 cup distilled white vinegar

1

/4 cup (packed) golden brown sugar

2

tablespoons mild-flavored (light) molasses

Need to make a substitution?

Preparation

  1. Step 1

    Heat oil in large saucepan over medium-high heat. Add onion, ginger, and garlic; sauté until onion is tender, about 7 minutes. Add both bell peppers and jalapeño; sauté until beginning to soften, about 5 minutes. Add plum tomatoes and sun-dried tomatoes; sauté until tomatoes soften slightly, about 5 minutes. Add wine and all remaining ingredients; bring to boil. Reduce heat to medium-low; simmer until all vegetables are soft and mixture thickens slightly, stirring occasionally, about 25 minutes. Cool slightly.

    Step 2

    Puree barbecue sauce in processor or blender until almost smooth, adding water by tablespoonfuls for desired sauce consistency. Season with salt and pepper. DO AHEAD Can be made 1 week ahead. Cool slightly, then cover and refrigerate.

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