Killer Barbecue Sauce

• 2 tablespoons canola oil
• 1 medium onion, halved and thinly sliced
• 4 garlic cloves, minced
• 1 cup hoisin sauce
• 1/2 cup apple cider vinegar
• 1/4 cup Worcestershire sauce
• 3 tablespoons tomato paste
• 2 jarred roasted red bell peppers, rinsed and coarsely chopped
• 1/4 cup molasses
• 1/4 cup packed dark brown sugar
• 1 tablespoon chili powder
• 1 tablespoon sweet smoked paprika
• 1 tablespoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

1. Put a medium pot over medium heat and coat with the oil.
2. When the oil is hot, add the onion and garlic.
3. Cook and stir for a minute until soft.
4. Add the hoisin, vinegar, Worcestershire, tomato paste, roasted peppers, molasses, sugar, chili powder, paprika, cumin, salt, pepper, and 1 cup water.
5. Reduce the heat to low and simmer, stirring occasionally, until the sauce is thick, 20 minutes.
6. Puree with an immersion blender or transfer to a standard blender.
7. Let cool completely.
8. The sauce will keep covered in the refrigerator for up to 6 months.

canola oil, onion, garlic, hoisin sauce, apple cider vinegar, worcestershire sauce, tomato paste, red bell peppers, molasses, brown sugar, chili powder, sweet smoked paprika, ground cumin, kosher salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/killer-barbecue-sauce-377829 (may not work)