Smoky Barbecue Sauce

When handling the hot chiles in adobo, use gloves, or a plastic bag to protect your hands. After handling chiles wash your hands thoroughly in hot soapy water. Do not touch your eyes for several hours.

Ingredients

• 4 Tbsp butter (can substitute vegetable oil)
• 1/2 grated onion
• 1 15-ounce can crushed tomatoes
• 1/2 cup cider vinegar
• 2 Tbsp brown sugar
• 1/4 cup molasses
• 1-4 chipotle chiles in adobo (depending on how hot you want your bbq sauce)
• 1 teaspoon liquid smoke
• 1 Tbsp finely chopped fresh sage
• Salt to taste

Method

1 Heat the butter in a heavy pot over medium-high heat until if froths (or heat vegetable oil until hot), then add the grated onion. Sprinkle a little salt over the onion. Sauté until the onion just begins to color, about 4-5 minutes.

2 While the onions are cooking, finely chop the chipotle chiles in adobo. They are hot, so start with one chile. You can add as many more as you want later.

3 Add the chipotle to with the onions, then add the tomatoes, vinegar, molasses, sugar, liquid smoke, and chopped sage. Stir to combine and let this simmer for 5 minutes. Taste it and add salt and more chipotle if you want.

4 Simmer the sauce gently, uncovered, for 1 hour. Before serving, taste one more time for salt and chile.

Yield: Makes 2 cups.