Tangy Barbecue Sauce

By rdhch

Ingredients

• 2 Tbsp safflower oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• salt and pepper
• 1 1/4 tsp chili powder
• 1 can (28 oz) whole peeled tomatoes, pureed with juice
• 3/4 cup water, plus more if needed
• 1/4 cup brown sugar
• 1/4 cup ketchup
• 2 Tbsp cider vinegar

Details

Servings 3

Preparation

Step 1

Heat oil in medium saucepan over medium-high heat. Cook onion, garlic, 1 tsp salt and 1/2 tsp pepper until onion is translucent, about 5 minutes. Stir in chili powder, and cook until fragrant, about 1 minute.
Add tomatoes, 3/4 cup water, the sugar and the ketchup. Bring to a boil. Reduce heat and simmer, partially covered and stirring occasionally for 1 1/2 hours. Add more water as needed to avoid scorching. Let cool slightly.
Working in batches, puree sauce in a blender. Stir in vinegar; season with salt and pepper; let cool.
Barbecue sauce can be refrigerated for up to 1 week.