The Chef's Secret Barbecue Sauce

• 1 tablespoon extra virgin olive oil
• 1 tablespoon fresh ginger, peeled and chopped
• 1 large onion, chopped
• 3 tablespoons good quality chili powder
• 3 garlic cloves, minced
• 1 (8 ounce) can crushed pineapple, with it's juice
• 1 (28 ounce) can whole tomatoes, with their puree
• 13 cup ketchup (I use Heinz)
• 14 cup cider vinegar (not the white one)
• 3 tablespoons dark brown sugar
• 3 tablespoons light molasses
• 2 teaspoons dry mustard
• 1 teaspoon salt

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

extra virgin olive oil, fresh ginger, onion, chili powder, garlic, pineapple, tomatoes, ketchup, cider vinegar, dark brown sugar, light molasses, mustard, salt

Taken from www.food.com/recipe/the-chefs-secret-barbecue-sauce-318544 (may not work)