Beso BBQ Sauce

• 4 -5 dried ancho chilies
• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 garlic clove, chopped
• 1 jalapeno, seeded and chopped
• 1 apple, peeled and cored
• 6 ounces tomato paste
• 1 14 cups apple cider vinegar
• 12 ounces unsulfered molasses
• 1 tablespoon rosemary, leaves
• 2 teaspoons thyme leaves
• 1 teaspoon salt
• 3 cups ice

1. Place chilies in a saucepan, cover with water and and simmer until soft, about 20 minutes.
2. Drain, cool, discard stems and roughly chop chilies; set aside.
3. In a large saucepan, heat 2 Tbs olive oil over medium-high heat.
4. Add onion, garlic, jalapeno, and apple; cook until tender, about 10 minutes.
5. Stir in tomato paste, apple cider vinegar, molasses, rosemary, thyme, salt and reserved chilies.
6. Bring to a boil, remove from heat and stir in ice.
7. In batches, puree sauce in a blender.
8. Can be kept refrigerated up to 3 weeks.

ancho chilies, olive oil, onion, garlic, jalapeno, apple, tomato paste, apple cider vinegar, unsulfered molasses, rosemary, thyme, salt

Taken from www.food.com/recipe/beso-bbq-sauce-441359 (may not work)