Spicy Sweet Barbecue Sauce



  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 onion (small to medium, finely chopped)
  • 3 garlic cloves (minced)
  • 28 ounces crushed tomatoes
  • 1 can chipotle chile (packed in adobo sauce, minced, or a pinch of)
  • 1 1/2 tablespoons worcestershire sauce
  • 1 1/2 tablespoons cider vinegar
  • 1/4 cup molasses (unsulfured)
  • 1/2 juice (lemon)
  • coarse salt
  • freshly ground black pepper
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    1. In a medium saucepan, heat oil over medium heat. Add onion and garlic. Cook, stirring, until onion is soft and translucent, about 5 minutes.
    2. Stir in tomatoes, chile, Worcestershire, vinegar, molasses, and lemon juice. Simmer over medium-low heat until reduced by a third, stirring occasionally, about 45 minutes.
    3. Allow to cool slightly, then purée using an immersion blender (if you don't have one, you can purée the sauce in a blender, working with batches. Season with salt and black pepper. Refrigerate in a jar with tight-fitting lid for up to 2 weeks.
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