“Ole’ Virginny” Barbeque Sauce – Updated

Heat the olive oil in a medium saucepan over medium-low heat. Add the finely chopped red bell pepper and celery. Sauté for 6 to 8 minutes, stirring occasionally, until softened and lightly sweet-smelling.

Add the garlic and ginger. Cook for 2 to 3 minutes, stirring often. Add the hing during the last 20 to 30 seconds of cooking, just long enough to bloom it in the oil without burning it.

Add the whole plum tomatoes with their juices, crushing them with a spoon as they go into the pan. Stir in the tomato sauce, tomato paste, apple cider vinegar, molasses if using, and 1 Tbsp honey. This replaces the prepared chili sauce and catsup/ketchup from the original recipe.

Add the soy sauce, dark brown sugar, dry sherry, remaining 5 Tbsp honey, chili powder, cayenne pepper, oregano, and liquid smoke if using.

Bring the sauce to a boil, then reduce the heat to low. Simmer uncovered for about 30 minutes, stirring occasionally, until thickened and well blended.

For a smoother sauce, blend with an immersion blender after simmering. For a chunkier, old-fashioned sauce, leave it as is.

Cool completely, then refrigerate in a tightly covered container for up to 2 weeks.