BBQ Sauce

• 2 tablespoons canola oil
• 1 medium Spanish onion, coarsely chopped

4 cloves garlic, coarsely chopped, sprinkled with salt and mashed with the side of a knife to make a paste

• 1 cup ketchup
• 1/3 cup water
• 2 tablespoons ancho chili powder
• 1 tablespoon paprika
• 1 heaping tablespoon Dijon mustard
• 1 tablespoon red wine vinegar
• 1 tablespoon Worcestershire sauce
• 1 chipotle chile in adobo, chopped (canned)
• 2 tablespoons dark brown sugar
• 1 tablespoon honey
• 1 tablespoon molasses
• Salt and freshly ground black pepper

Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and water, bring to a boil and simmer for 5 minutes. Add the remaining ingredients, salt and pepper, to taste, and simmer for an additional 10 minutes until thickened, stirring occasionally.

Transfer the mixture to a food processor and puree until smooth, season with salt and pepper, if necessary. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week, in the refrigerator, stored in a tightly sealed container.