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Sweet and Sour Barbecue Sauce

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“This easy-to-make barbecue sauce can be kept in the freezer for up to 2 months. It has no added salt, but packs a flavour punch. It's great on chicken, beef, or pork. From Canadian Living magazine”
READY IN:
2hrs 15mins
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pan, heat oil over medium heat and fry the onion until golden brown, about 10 minutes.
  2. Add garlic. Stir and cook 1 minute.
  3. Add tomatoes, pineapple, vinegar, molasses, brown sugar, tomato paste, mustard, paprika, oregano, chipotle powder and pepper. Bring to a boil. Lower heat and simmer, stirring occasionally, for 2 hours, or until thick. Let cool slightly.
  4. Puree the sauce in batches, in a blender, until smooth. Or, use an immersion blender. Keeps in the refrigerator 1 week, or freeze up to 2 months.

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