Sweet-and-Sour Barbecue Sauce

This classic barbecue sauce is so flavourful you won't even realize that it has no added salt. It's great for pork, chicken or beef.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2007

Ingredients

• 2 tbsp vegetable oil
• 1 onion, diced
• 2 garlic cloves
• 1 can diced tomatoes
• 1 can pineapple tidbits, drained
• 1/3 cup cider vinegar
• 1/4 cup cooking molasses
• 3 tbsp packed brown sugar
• 3 tbsp tomato paste
• 1 tbsp Dijon mustard
• 2 tsp paprika
• 1 tsp dried oregano
• 1/2 tsp chipotle chili powder or chili powder
• 1/2 tsp pepper

Preparation

In large saucepan, heat oil over medium heat; fry onion, stirring occasionally, until golden brown, about 10 minutes.

Add garlic; cook, stirring, until fragrant, about 1 minute. 

Add tomatoes, pineapple, vinegar, molasses, brown sugar, tomato paste, mustard, paprika, oregano, chili powder and pepper; bring to boil. Reduce heat and simmer, stirring occasionally, for about 2 hours or until thickened. Let cool slightly. 

In blender, puree sauce, in batches, until smooth. (Make-ahead: Let cool completely. Refrigerate in airtight containers for up to 1 week or freeze for up to 2 months.)