- 2 tablespoons olive oil
- 1 cup chopped onion
- 1/4 cup thinly sliced peeled fresh ginger
- 2 garlic cloves, chopped
- 1 cup chopped green bell pepper
- 3/4 cup chopped red bell pepper
- 1 jalapeño chile, seeded, chopped
- 2 large plum tomatoes, chopped
- 1/4 cup smoked sun-dried tomatoes or regular sun-dried tomatoes (not packed in oil), thinly sliced
- 1/2 cup dry red wine
- 1/2 cup ketchup
- 1/2 cup distilled white vinegar
- 1/4 cup (packed) golden brown sugar
- 2 tablespoons mild-flavored (light) molasses
- Heat oil in large saucepan over medium-high heat. Add onion, ginger, and garlic; sauté until onion is tender, about 7 minutes. Add both bell peppers and jalapeño; sauté until beginning to soften, about 5 minutes. Add plum tomatoes and sun-dried tomatoes; sauté until tomatoes soften slightly, about 5 minutes. Add wine and all remaining ingredients; bring to boil. Reduce heat to medium-low; simmer until all vegetables are soft and mixture thickens slightly, stirring occasionally, about 25 minutes. Cool slightly.
- Puree barbecue sauce in processor or blender until almost smooth, adding water by tablespoonfuls for desired sauce consistency. Season with salt and pepper. DO AHEAD: Can be made 1 week ahead. Cool slightly, then cover and refrigerate.
- Smoked sun-dried tomatoes (julienne cut) are sold in three-ounce packages in the produce section of some supermarkets and at specialty foods stores. For a list of stores, go to .