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This BBQ sauce adds a delicious layer of deep, roasted notes.

SERVES: Makes 6 cups


1 large onion, diced

2 garlic cloves, minced

1 small red chili pepper, seeded and diced

2 tbsp robust extra virgin olive oil

2 cups tomato ketchup

2 cups tomato sauce

1 cup brown sugar, packed

1 cup Espresso dark balsamic

1/2 cup molasses

1 tbsp liquid smoke (optional)

3 tsp smoked paprika

2 tsp celery seed

1 tsp ground cinnamon

1 tsp Kosher salt

1/2 tsp freshly ground black pepper


In a large saucepan, on medium heat, saute onion, garlic and chili in olive oil until the onion is translucent and soft about 3 to 5 minutes. Add remaining ingredients and stir well to combine. Bring sauce to a boil and then turn down to low to simmer and cook, uncovered until thick about 30 minutes. The longer the sauce simmers and reduces the more intense the flavour. Keep in airtight jars or containers with lids for up to 4 months. 

SOURCE: The Olive Oil & Vinegar Lover's Cookbook