The Best Barbecue Sauce

• 2 cups ketchup
• 2 cups bottled chili sauce (I use Heinz)
• 1 generous cup minced yellow onion
• 8 large garlic cloves, minced
• 1/3 cup dark brown sugar
• 1/3 cup unsulphured molasses
• 1/4 cup mild-flavored honey
• 2 rounded tablespoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1/4 cup soy sauce, preferably tamari
• 1/2 cup apple cider vinegar
• 2 generous tablespoons Bovril (beef extract), available in well-stocked supermarkets and Asian grocery stores (optional)
• 1 or 2 fresh habanero chiles (also called Scotch Bonnets) or jalapenos, pierced several times with a fork, or 1 to 2 teaspoons hot pepper sauce (optional)
• Freshly ground black pepper to taste

1. Combine all the ingredients except the black pepper in a 2 1/2-quart, heavy-bottomed, nonreactive saucepan.
2. Stir well to combine and place the pan over medium heat with the cover ajar.
3. Bring the mixture to a full simmer, then turn the heat to low.
4. Simmer until the sauce is thickened and the color deepens considerably, about 30 minutes, stirring occasionally (see Note).
5. Uncover, stir in a generous amount of black pepper, and remove the saucepan from the heat.
6. Let the sauce cool, uncovered, until just warm.
7. (While cooling, lay a clean kitchen towel over the pan to prevent debris from falling into the sauce.)
8. Pour the sauce through a triple-mesh wire sieve thats positioned over another bowl and, using the flat edge of a wooden spatula, force the sauce through, leaving the onions, garlic, and chiles behind.
9. Discard the solids, pour the sauce into jars, and affix their lids.
10. Store the sauce in the refrigerator.

ketchup, chili sauce, generous, garlic, brown sugar, molasses, mildflavored honey, mustard, worcestershire sauce, soy sauce, apple cider vinegar, generous, chiles, freshly ground black pepper

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