Ancho Honey Barbecue Sauce

• 1 medium onion, chopped
• 3 garlic cloves, peeled and chopped
• 4 ancho chiles, stemmed and rinsed
• 2 canned chipotle chiles in adobe, with some adobo sauce
• 1 tablespoon cumin seed
• 1 tablespoon oregano
• 2 teaspoons sage
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1 tablespoon salt
• 2 cups canned pear tomatoes
• 5 cups of water
• 1/2 cup honey, plus more if needed
• 1/2 cup brown sugar
• 1/2 cup molasses
• 1/4 cup each cider vinegar, lemon juice, orange juice

1. Combine the onion, garlic, and chiles in a heavy-bottomed 3-quart saucepan.
2. Toast the herbs and spices together in a small skillet until very fragrant and add to the pan.
3. Add the salt, tomatoes and water, cover and cook over medium heat 30 minutes.
4. Remove from the heat and cool a bit then blend until smooth.
5. Strain the sauce back into the rinsed pan, pressing on the solids.
6. Add the honey, brown sugar, molasses, vinegar, and juices and bring to a simmer.
7. Cook the sauce slowly for about 45 minutes, till thickened some, and the flavors have mellowed.
8. Add more salt if needed, and more honey if its too spicy.
9. Makes about 6 cups of sauce.
10. Extra sauce stores several weeks in the fridge, a few months in the freezer.

onion, garlic, ancho chiles, sauce, cumin, oregano, sage, cinnamon, allspice, salt, tomatoes, water, honey, brown sugar, molasses, each cider vinegar

Taken from www.cookstr.com/recipes/ancho-honey-barbecue-sauce (may not work)