Horseradish Chili Sauce

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.

This recipe, and others like it, can be found in the article “These 9 Tanya Holland Recipes Represent a New Soul Food for the West.”

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

Step 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.

Step 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.

Step 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.

Nutrition Facts

Amount Per Serving
Calories 23Calories from Fat 43

% Daily Value *
Total Fat 1.2g2%

Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 160mg7%
Total Carbohydrate 2.9g1%

Dietary Fiber 0.5g2%
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Horseradish Chili Sauce