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Horseradish Chili Sauce

Photo: Thomas J. Story
Total time 20 mins
Yield Makes about 3 cups (serving size: 2 tbsp.)
Chef Tanya Holland developed this delicious sauce during our photo shoot at B-Side BBQ, her Oakland restaurant. Its sweetness complements the smoke of the meat, while a punch of horseradish stands up to it.


  • 2 tablespoons extra-virgin olive oil
  • 2 cups finely chopped red onion
  • 3 tablespoons minced garlic
  • 1/4 cup rice vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon chili powder
  • 2 cups canned whole plum tomatoes with juice
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon pepper
  • 1 1/2 to 2 tbsp. prepared horseradish
  • 2 teaspoons Tabasco

Nutrition Information

  • calories 23
  • caloriesfromfat 43 %
  • protein 0.4 g
  • fat 1.2 g
  • satfat 0.2 g
  • carbohydrate 2.9 g
  • fiber 0.5 g
  • sodium 160 mg
  • cholesterol 0.0 mg

How to Make It

  1. Heat oil in a heavy medium saucepan over medium heat. Add onion and cook, stirring often, until softened, about 10 minutes. Stir in garlic and cook 1 minute more.

  2. Stir in vinegar, Worcestershire sauce, chili powder, and plum tomatoes and let simmer and thicken 5 minutes, breaking up tomatoes with a wooden spoon or spatula.

  3. Remove from heat. Stir in salt, pepper, horseradish, and Tabasco, then blend until smooth with an immersion blender (or use a stand blender). Serve with smoked brisket.