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Chipotle Barbecue Sauce
1 tablespoon extra-virgin olive oil
2 cups sliced onions
1 1/2 cups cider vinegar
2 ancho chiles and 6 chipotle chiles, stemmed, seeded and roasted
10 large cloves garlic, roasted
1 cup molasses, or to taste
2 1/2 cups ketchup
1/2 cup water
Salt, to taste
In a large skillet over medium-high heat, heat the olive oil and sauté onions until they are browned and completely soft, about 3 minutes.
Add vinegar and bring it to a simmer. Add chiles to the pan along with the garlic, molasses and ketchup; stir well to blend. Simmer for 5 to 8 minutes or until the flavors are blended.
Add some or all of the water to adjust the consistency. Put sauce into a blender and puree it until smooth. Strain sauce through a coarse-meshed sieve.
Store in an airtight container in the refrigerator for up to 8 days.
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