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.