1 yellow onionpeeled, quartered
1 long hot red chili pepper or habanero pepperseeded
4 cups (32 fl oz) canned crushed tomatoes
½ cup (2¾ oz) spiced barbecue rub
⅓ cup (2 oz) light or dark brown sugar
¼ cup (2 fl oz) apple cider vinegar
⅓ cup (4¼ oz) unsulfured molasses
¼ cup (3¼ oz) honey
2 tbsp Dijon or whole grain mustard
1 tbsp olive oil
Freshly ground black pepperto season