Ingredients

• 2 tablespoons canola oil
• 1 yellow onion, chopped
• 4 cloves garlic, chopped
• 2 cups ketchup
• 2/3 cup water
• 1/4 cup ancho chile pepper
• 2 tablespoons smoked paprika
• 2 tablespoons dijon mustard
• 2 tablespoons red wine vinegar
• 2 tablespoons Worcestershire sauce
• 2 chipotle chiles in adobo, chopped
• 1/4 cup dark brown sugar
• 2 tablespoons sugar
• 2 tablespoons honey
• 2 tablespoons molasses
• 2 tablespoons fresh lemon juice
• 1 teaspoon fresh ground pepper
• 1 teaspoon kosher salt

Directions

1. In a large saucepan heat canola oil over medium-high heat. Add onion; cook until soft, about 4-5 minutes. Add garlic and cook for 1 minute. Add ketchup and 2/3 cup water, bring to a boil. Reduce to simmer for 5 minutes.

2. Add the remaining ingredients simmer for 10 minutes, or until thickened, stirring occasionally.

3. Transfer the mixture to a food processor; puree until smooth. Pour into a mason jar; cool to room temperature.

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