Barbecue Sauce

• 2 tablespoons canola oil
• 1 medium Spanish onion, coarsely chopped
• 3 cloves garlic, coarsely chopped
• 1 cup ketchup
• 1 heaping tablespoon Dijon mustard
• 1 tablespoon red wine vinegar
• 1 tablespoon Worcestershire sauce
• 1 canned chipotle chile in adobo, chopped
• 2 tablespoons ancho chile powder
• 1 tablespoon sweet Spanish paprika
• 2 tablespoons packed dark brown sugar
• 1 tablespoon honey
• 1 tablespoon molasses
• Kosher salt and freshly ground black pepper

1. Heat the oil over medium-high heat in a heavy-bottomed medium nonreactive saucepan.
2. Add the onion and cook until soft, 3 to 4 minutes.
3. Add the garlic and cook for 1 minute.
4. Add the ketchup and 1/3 cup water and bring to a boil.
5. Lower the heat and simmer for 5 minutes.
6. Add the mustard, vinegar, Worcestershire, chipotle chile, ancho chile powder, paprika, brown sugar, honey, and molasses and bring to a simmer.
7. Cook, stirring occasionally, for an additional 10 minutes, or until thickened.
8. Transfer the mixture to a food processor and puree until smooth.
9. Season with salt and pepper to taste.
10. Pour into a bowl and allow to cool at room temperature.
11. The sauce will keep for 1 week in a tightly sealed container in the refrigerator.
12. Bring to room temperature before using.

canola oil, spanish onion, garlic, ketchup, mustard, red wine vinegar, worcestershire sauce, chipotle chile, ancho chile powder, sweet spanish paprika, brown sugar, honey, molasses, kosher salt

Taken from www.epicurious.com/recipes/food/views/barbecue-sauce-376018 (may not work)