Barbecue Sauce

• 6 tablespoons extra-virgin olive oil
• 5 large garlic cloves, minced
• 1/2 small sweet onion, finely diced
• 2 teaspoons kosher salt
• 2 to 3 chipotle chiles in adobo, chopped, to taste
• 3 tablespoons plus 1 teaspoon red wine vinegar
• 2 tablespoons plus 2 teaspoons unsulphured blackstrap molasses
• 1 tablespoon liquid mesquite smoke (see Pantry, page 253)

1. In a medium saute pan, heat the oil over medium-low heat.
2. Add the garlic, onion, and salt.
3. Cook, stirring occasionally, until the vegetables are very tender and sweet, about 5 minutes.
4. Stir in the chiles, vinegar, molasses, and liquid smoke until well combined.
5. Transfer the mixture to a blender and puree until almost smooth.
6. The sauce can be covered and refrigerated for up to 3 days.

extravirgin olive oil, garlic, sweet onion, kosher salt, chiles, red wine vinegar, molasses, mesquite smoke

Taken from www.epicurious.com/recipes/food/views/barbecue-sauce-390727 (may not work)