1 onion, chopped

2 cloves garlic, chopped

2 tbsp (30 ml) olive oil

1 tbsp chili powder

2 tbsp (30 ml) tomato paste

1 cup (135 g) pitted cherries, peaches or plums cut into cubes

1 cup (250 ml) tomato sauce

½ cup (125 ml) rice vinegar

¼ cup (60 ml) molasses

Salt and pepper

In a saucepan over medium heat, brown the onion and garlic in the oil. Stir in the chili powder to coat well. Add the tomato paste and cook for 1 minute, stirring constantly. Add the remaining ingredients. Bring to a boil and let simmer for 15 minutes until the sauce thickens. Season with salt and pepper. Let cool.

In a blender, purée the sauce until smooth.

Delicious with ribs, burgers, pork or roasted chicken.

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