Mesa Grill Bbq Sauce

• 2 tablespoons canola oil
• 1 large Spanish onion, coarsely chopped
• 5 cloves garlic, coarsely chopped
• 3 cups canned plum tomatoes and juices, pureed
• 1 cup water
• 1/4 cup ketchup
• 1/4 cup red wine vinegar
• 1/4 cup Worcestershire sauce
• 3 tablespoons Dijon mustard
• 3 tablespoons dark brown sugar
• 2 tablespoon honey
• 1/4 cup molasses
• 3 tablespoons ancho chile powder
• 3 tablespoons pasilla chile powder
• 2-4 canned chipotle chiles in adobo, pureed (depending on how spicy you like it)
• Salt and freshly ground pepper

1. 1. Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3-4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water, bring to a boil and simmer for 10 minutes. Add the remaining ingredients and simmer for an additional 30-40 minutes until thickened, stirring occasionally.
2. 2. Transfer 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. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.

canola oil, spanish onion, garlic, tomatoes, water, ketchup, red wine vinegar, ubc, mustard, dark brown sugar, honey, molasses, ancho chile powder, chile powder, chiles, salt

Taken from www.epicurious.com/recipes/member/views/mesa-grill-bbq-sauce-52596341 (may not work)