Ingredients
2 tbsp. canola oil
1 medium Spanish onion
3 clove garlic
1 c. ketchup
1 tbsp. Dijon mustard
1 tbsp. red wine vinegar
1 tbsp. Worcestershire sauce
1 canned chipotle chile in adobo, chopped
2 tbsp. ancho chile powder
1 tbsp. sweet Spanish paprika
2 tbsp. packed dark brown sugar
1 tbsp. honey
1 tbsp. molasses
kosher salt and freshly ground black pepper
Preparation
Step 1Heat the oil over medium-high heat in a heavy-bottomed medium nonreactive saucepan. Add the onion and cook until 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and 1/3 cup water and bring to a boil. Lower the heat and simmer for 5 minutes.Step 2Add the mustard, vinegar, Worcestershire, chipotle chile, ancho chile powder, paprika, brown sugar, honey, and molasses and bring to a simmer. Cook, stirring occasionally, for an additional 10 minutes, or until thickened.Step 3Transfer the mixture to a food processor and puree until smooth. Season with salt and pepper to taste. Pour into a bowl and allow to cool at room temperature. The sauce will keep for 1 week in a tightly sealed container in the refrigerator.Bring to room temperature before using.
