Aaron Franklins Fig Ancho Beer Barbecue Sauce

• 4 Ancho Chilies, rehydrated in 4 1/2 cups hot water and the water reserved
• 12 figs, grilled, stemmed and quartered
• 1/2 yellow onion, sliced
• 4 tablespoons butter
• 1 1/2 cups brown sugar
• 1 (12-ounce) bottle (1 1/2 cups) stout or porter beer, (I prefer Left Hand Brewing's milk stout)
• 1 cup ketchup
• 1/2 cup white vinegar
• 1/2 cup cider vinegar
• 6 tablespoons fig preserves
• 1 tablespoon honey
• 1 tablespoon kosher salt
• 1 teaspoon coarse black pepper

1. In a skillet over medium heat, saute the chilies, figs, and onion in the butter for about 10 minutes, until the figs and chilies are tender and the onion is translucent.
2. Transfer to a blender and add the sugar, stout, ketchup, both vinegars, the preserves, honey, salt, and pepper.
3. Puree until smooth, adding as much of the reserved chili soaking liquid as needed to reach the desired texture.
4. Store in an airtight container in the refrigerator for up to 2 weeks.

chilies, figs, yellow onion, butter, brown sugar, stout, ketchup, white vinegar, cider vinegar, preserves, honey, kosher salt, coarse black pepper

Taken from www.foodrepublic.com/recipes/aaron-franklins-fig-ancho-beer-barbecue-sauce/ (may not work)