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Bon Appétit

Sweet-Hot Barbecue Sauce

By Suzanne Tracht

Brown sugar and molasses are balanced by fresh ginger and jalapeños.

Recipe information

  • Yield

    Makes about 2 1/2 cups

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

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.

  2. MORE INFO:

    Step 3

    Smoked sun-dried tomatoes (julienne cut) are sold in three-ounce packages in the produce section of some supermarkets and at specialty foods stores. For a list of stores, go to calsundry.com.

TagsCondimentSauceOnionRoot VegetableVegetableBell PepperGingerHerbs & SpicesSun-Dried TomatoTomatoJalapeñoChileMolassesDairy FreeNut FreeVegetarianVeganMeal PrepSimmerFood ProcessorBon Appétit
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