- 2 tablespoons olive oil
- 1/2 fresh poblano pepper, seeded and finely chopped
- 1/2 onion, finely chopped
- 1 teaspoon honey
- 3 tablespoons dark molasses
- 1/3 cup packed brown sugar
- 1 (6 ounce) can tomato paste
- 1/2 cup apple cider vinegar
- 1/4 cup Marsala wine
- 1/2 teaspoon crushed red pepper flakes, or to taste
- 3/4 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon liquid smoke flavoring
- salt and pepper to taste
- Heat the olive oil in a saucepan over medium heat, and cook and stir the poblano pepper and onion for 6 to 8 minutes, until the onion is translucent.
- Stir in the honey, molasses, brown sugar, tomato paste, vinegar, Marsala wine, red pepper flakes, garlic powder, cumin, oregano, smoke flavoring, salt and pepper, and whisk until smooth. Bring the sauce to a boil over medium-low heat, reduce heat to low, and simmer for about 35 minutes, stirring occasionally, until the sauce is thick.
- Store refrigerated.
05/10/2018
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