Secret-Recipe BBQ Sauce

Pineapple adds tang to this slow-simmered sauce. Brush it over anything from chicken to hamburgers.

PREP: 15 minutes COOK: about 37 minutes

MAKES: about 5 cups

1 tablespoon olive oil

1 large onion (12 ounces), chopped

2 tablespoons chopped, peeled fresh ginger

3 tablespoons chili powder

3 garlic cloves, crushed with garlic press

1 can (8 ounces) crushed pineapple in juice

1 can (28 ounces) crushed tomatoes in puree

13 cup ketchup

¼ cup cider vinegar

3 tablespoons dark brown sugar

3 tablespoons light (mild) molasses

2 teaspoons dry mustard

1 teaspoon salt

1. In 5- to 6-quart saucepot, heat 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; cook until onion is tender and golden, about 10 minutes, stirring occasionally. Add chili powder; cook, stirring, 1 minute. Add garlic and pineapple with its juice, and cook 1 minute longer.

2. Remove pot from heat. Stir in tomatoes with their puree, ketchup, vinegar, brown sugar, molasses, mustard, and salt. Spoon one-fourth of sauce into blender. At low speed, puree until smooth. Pour sauce into bowl; repeat with remaining sauce.

3. Return sauce to saucepot; heat to boiling over high heat. Reduce heat to medium-low and cook, partially covered, stirring occasionally, until reduced to about 5 cups, about 25 minutes.

4. Cover and refrigerate if not using right away. Sauce will keep up to 1 week in refrigerator or up to 2 months in freezer.

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EACH 1 CUP: About 220 calories, 3g protein, 47g carbohydrate, 3g total fat (0g saturated), 0mg cholesterol, 960mg sodium