Red Wine Barbeque Sauce

• 2 tablespoons olive oil
• 2 large shallots, coarsely chopped
• 2 cloves garlic, coarsely chopped
• 2 tablespoons ground ancho chile
• 1 tablespoon smoked sweet Spanish paprika
• 1/4 teaspoon ground chile de arbol or cayenne
• 1 cup dry red wine, such as Pinot Noir
• 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 dark brown sugar
• 1 tablespoon honey
• 1 tablespoon molasses
• Kosher salt and freshly ground black pepper

1. Heat the oil in a heavy medium saucepan over medium heat.
2. Add the shallots and garlic and cook until soft, 3 to 4 minutes.
3. Add the ground ancho, paprika, and ground chile de arbol and cook for 30 seconds.
4. Raise the heat to high, add the wine, and boil until completely evaporated.
5. Add the ketchup and 1/2 cup water and bring to a boil.
6. Lower the heat and simmer for 5 minutes.
7. Add the mustard, vinegar, Worcestershire, chipotle, brown sugar, honey, and molasses and simmer, stirring occasionally, until thickened, about 10 minutes.
8. Transfer the mixture to a food processor and puree until smooth.
9. Season with salt and pepper.
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 stored in the refrigerator.

olive oil, shallots, garlic, ground ancho chile, sweet spanish, ground chile, red wine, ketchup, mustard, red wine vinegar, worcestershire sauce, chipotle chile, brown sugar, honey, molasses, kosher salt

Taken from www.epicurious.com/recipes/food/views/red-wine-barbeque-sauce-382887 (may not work)