Balsamic Barbeque Sauce

2 tablespoons OLIVE & VINE extra virgin olive oil

1/2 red onion, minced

2 cloves garlic, minced

1/4 cup tomato paste

1/4 cup OLIVE & VINE Fresh Fig or Red Pomegranate balsamic vinegar

3 tablespoons sugar

1 tablespoon Dijon mustard

1 teaspoon chili powder

1/2 cup water

Sea salt and black pepper, to taste

 

Heat olive oil in a medium saucepan over medium heat. Add onion and garlic and cook until softened about 3 minutes.

Add tomato paste, balsamic vinegar, sugar, mustard and chili powder. Stir until well mixed. Whisk in water. Season with salt and pepper to taste. Bring to a boil while whisking.  Lower to a simmer, stir occasionally until the mixture has thickened to fully coat the back of a spoon (about 20 minutes). Refrigerate up to two weeks.

Makes about 1 cup.