1 can tomatoes (28oz/798 ml)
1 1/2 cups onion, chopped
1 cup sweet red pepper, chopped
1 clove garlic, chopped
1/2 cup cider vinegar
1/2 cup brown sugar, packed
1 tbsp chili powder
2 tsps mustard powder
1/2 tsp hot sauce (or to taste)
1/4 tsp EACH ground ginger, cinnamon, and cloves
1/3 cup canola oil
In Dutch oven or large shallow saucepan, crush tomatoes with potato masher. Stir in onion, pepper, garlic, vinegar, sugar, chili powder, mustard, hot sauce, ground ginger, cinnamon and cloves. Bring to boil; reduce heat to medium-high and simmer briskly for 30 to 35 minutes or until thickened, stirring frequently right to bottom of pan to prevent sticking or scorching. Transfer to food processor, or blender, and process until smooth. Return to pan; stir in oil and heat to boiling point.
Use immediately, or for longer storage, transfer to large sterilized jar with tight-fitting lid. Sauce will keep several weeks in refrigerator. Can also be frozen. Makes 3-1/4 cups (800 mL).
Frequently baste chicken with sauce during the last 15 – 20 minutes of cooking.