Tamarind Chipotle Barbecue Sauce

• 3/4 pound tamarind pods*
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 2 to 4 tsp. chopped canned chipotle chiles
• 1 1/2 cups ketchup
• 1/3 cup packed light brown sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• Pinch ground cloves or allspice

1. Crack brittle shells from tamarind pods; peel off shells and fibers. Put fruit and 2 cups water in a medium saucepan, cover, and bring to a boil. Reduce heat and simmer 5 minutes. Remove from heat and let stand, covered, 20 minutes, stirring occasionally. Strain mixture into a bowl, pushing pulp through; discard contents of strainer.
2. Meanwhile, in another medium saucepan, saute onion in oil until golden, 6 to 8 minutes. Add tamarind pulp and remaining sauce ingredients. Bring to simmering over medium-high heat; then reduce heat and simmer, partially covered, 15 minutes to blend flavors, stirring occasionally. Puree sauce in a blender until smooth.
3. * Find at Latino markets and online (sold as "fresh tamarind"), and look for smooth, soft-looking fruit beneath the brittle shells.
4. Make ahead: Up to 3 weeks, chilled.

tamarind, onion, olive oil, chiles, ketchup, brown sugar, kosher salt, pepper, ground cloves

Taken from www.myrecipes.com/recipe/tamarind-chipotle-barbecue-sauce (may not work)