Mexican BBQ Sauce

  • 3 tablespoons extra virgin olive oil
  • 2 medium white or yellow onions, finely chopped
  • 4 garlic cloves, very finely chopped
  • 1/2 teaspoon cayenne pepper
  • 2 cups Tomatillo Chile sauce
  • One 15-ounce can crushed tomatoes
  • 1/2 cup molasses
  • 1/2 cup apple cider vinegar
  • Grated zest and juice of 1 lime

Heat the olive oil in a large saucepan over medium heat. Add the onions and garlic and cook them until softened and translucent, about 6 minutes. Add the cayenne, Tomatillo Chile Sauce, tomatoes, molasses, vinegar, and orange zest and juice and bring the mixture to a boil. Reduce the heat and simmer, stirring occasionally, until reduced and thick, about 45 minutes.

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