I guess if you are using it to bind. I cook for a living, so i look at this recipe with my restaurant eyes, and I see three thickeners (tomato paste, molasses and the arrowroot). Also the cup of raw onion puree would turn off some.
Here is a bastardized version of a Georgia Table Sauce we use in the restaurant
1 #10 can ketchup
2 #10 can tomato sauce
1 quart smoked worcestershire sauce
24 ounces yellow mustard
1 quart cider vinegar
24 fluid ounces molasses
1 pound brown sugar
1/2 cup garlic, chopped fine
1/2 cup dry minced onion
2 tablespoons allspice, ground
1 tablespoon ground ginger
1 cup soy sauce
3 fluid ounces liquid smoke flavoring
2 whole lemons, juiced and rind
12 ounces Dr. Pepper
1/3 cup black pepper, ground
1/3 cup chili chiles
2 cups Fruit puree of your choice (pineapple, peach, apple, plum)
Combine everything, bring to a boil, simmer for 25 minutess or until the house smells like BBQ, remove lemons and blend with a stick blender.
this yields about 4 gallons, so quarter it for home use.