Chile-Spiked Barbecue Sauce

• 1 1/2 teaspoons vegetable oil
• 1 medium onion, chopped
• 1 teaspoon chopped garlic
• 1/4 cup bourbon
• 1/2 cup cider vinegar
• 2 1/2 tablespoons brown sugar
• 1 1/2 canned chipotle chiles in adobo sauce, stemmed
• 3/4 teaspoon whole-grain mustard
• 3/4 teaspoon ancho chile powder
• 1/2 bay leaf
• Pinch of ground allspice
• 1 cup chicken stock or canned low-sodium broth
• 3/4 cup chili sauce
• 1/2 cup canned plum tomatoes
• Salt and freshly ground pepper

1. Heat the oil in a medium saucepan.
2. Add the onion and cook over moderate heat, stirring, until browned, about 10 minutes.
3. Add the garlic and cook for 2 minutes, then add the bourbon and simmer for 2 minutes longer.
4. Stir in the vinegar, sugar, chipotle chiles, mustard, ancho chile powder, bay leaf and allspice and bring to a boil.
5. Cover and cook over low heat for 30 minutes.
6. Add the chicken stock, chili sauce and tomatoes, cover partially and cook over low heat until reduced by half, about 1 hour.
7. Remove from the heat and let cool.
8. Discard the bay leaf.
9. Transfer the sauce to a blender and puree until smooth.
10. Season with salt and pepper.

vegetable oil, onion, garlic, bourbon, cider vinegar, brown sugar, chiles, wholegrain mustard, ancho chile powder, bay leaf, ground allspice, chicken stock, chili sauce, tomatoes, salt

Taken from www.foodandwine.com/recipes/chile-spiked-barbecue-sauce (may not work)