Secret Barbecue Sauce

The secret barbecue sauce we're spilling the beans on.

Ingredients

1 tablespoon	extra virgin olive oil olive oil Options Extravagonzo Infused Olive Oil Price: $19.99 Porcelain Oil and Vinegar Drizzler Set Price: $11.95 Napa Oil and Vinegar Bottles, Set of 2 Price: $14.95
1 tablespoon	ginger, peeled and chopped
1 large	onion, chopped
3 tablespoons	chili powder
3	garlic cloves, minced
8 oz. can	crushed pineapple with its juice
28 oz. can	tomatoes with their puree
1/3 cup	ketchup
1/4 cup	cider vinegar
3 tablespoons	dark brown sugar
3 tablespoons	light molasses
2 teaspoons	dry mustard
1 teaspoon	salt salt Options Berard Olive Wood Salt Keeper Price: $39.95 Le Creuset Salt & Pepper Shaker Set Price: $24.95 Le Creuset Salt Crock Price: $29.95 Salt/Cheese Server Price: $21.99 View More

Cooking Instructions

Heat the olive oil over medium heat in a 5-6 quart non-reactive saucepot until hot. Add the ginger and onion and cook until the onion is golden and tender, about 10 minutes. Add the chili powder and cook, stirring, for about 1 minute. Add the garlic and pineapple and cook for 1 minute longer. Remove from the heat and stir in the crushed tomatoes, ketchup, cider vinegar, brown sugar, molasses, dry mustard and salt. Puree the sauce with an immersion blender until smooth. Return the saucepot to the heat and bring to a boil over medium-high heat. Reduce the heat to medium-low and cook, stirring occasionally, until the sauce reduces to about 5 cups, about 25 minutes.