Brown sugar and molasses are balanced by fresh ginger and jalapeños.
Recipe information
Yield
Makes about 2 1/2 cups
Ingredients
Preparation
Step 1
Heat oil in large saucepan over medium-high heat. Add onion, ginger, and garlic; sauté until onion is tender, about 7 minutes. Add both bell peppers and jalapeño; sauté until beginning to soften, about 5 minutes. Add plum tomatoes and sun-dried tomatoes; sauté until tomatoes soften slightly, about 5 minutes. Add wine and all remaining ingredients; bring to boil. Reduce heat to medium-low; simmer until all vegetables are soft and mixture thickens slightly, stirring occasionally, about 25 minutes. Cool slightly.
Step 2
Puree barbecue sauce in processor or blender until almost smooth, adding water by tablespoonfuls for desired sauce consistency. Season with salt and pepper. DO AHEAD: Can be made 1 week ahead. Cool slightly, then cover and refrigerate.
MORE INFO:
Step 3
Smoked sun-dried tomatoes (julienne cut) are sold in three-ounce packages in the produce section of some supermarkets and at specialty foods stores. For a list of stores, go to calsundry.com.
