Mesa Barbecue Sauce

• 2 tablespoons canola oil
• 1 medium red onion, finely diced
• 3 garlic cloves, minced
• 8 plum tomatoes, seeded and coarsely diced
• 1/4 cup ketchup
• 1/2 cup red wine vinegar
• 1 tablespoon Worcestershire sauce
• 1/4 cup water
• 3 tablespoons dark molasses
• 2 tablespoons Dijon mustard
• 2 tablespoons dark brown sugar
• 1 tablespoon honey
• 1 teaspoon cayenne
• 1 tablespoon ancho chile powder (see Note)
• 1 tablespoon pasilla chile powder (see Note)
• 1 tablespoon paprika

1. Heat the canola oil until almost smoking in a large saucepan over medium heat and sweat the onion and garlic until softened but not colored, about 5 minutes. Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer 20 minutes. Pour the mixture in a food processor and puree.
2. Pour into a medium bowl and let cool to room temperature. May be refrigerated up to 1 week or frozen.

canola oil, red onion, garlic, tomatoes, ketchup, red wine vinegar, worcestershire sauce, water, dark molasses, mustard, brown sugar, honey, cayenne, ancho chile powder, chile powder, paprika

Taken from www.epicurious.com/recipes/food/views/mesa-barbecue-sauce-358869 (may not work)