You can always use a good-quality store-bought barbecue sauce, but this tangy homemade version is a great alternative.

Ingredients

• 1 tablespoon vegetable oil
• 1 cup finely chopped onion
• 1 tablespoon finely chopped garlic
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 cups pureed canned tomatoes
• 1/4 cup apple cider vinegar
• 1/4 cup red wine
• 2 tablespoons brown sugar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons molasses
• 1 tablespoon Dijon mustard
• 2 teaspoons dry mustard
• 1 teaspoon grated lemon rind
• 1 teaspoon chili flakes or to taste
• Salt to taste

Method

Heat oil in a pot over medium heat. Add onion and sauté for 3 minutes or until softened. Add garlic, chili powder, cumin and coriander and sauté for 1 minute. Add tomatoes, vinegar, wine, sugar, Worcestershire sauce, molasses, mustards, lemon rind and chili flakes, whisk to combine and bring to a boil. Reduce heat to low and simmer for 20 to 25 minutes or until sauce is thickened and flavours have combined. Season with salt to taste. Transfer mixture to a food processor and blend until slightly chunky. Makes about 21/2 cups.