Chipotle barbecue sauce

Makes 1 quart

  • 3 tablespoons olive oil
  • 1 large yellow onion, medium diced
  • 1 1/2 inch slice of slab bacon (to be removed after sauce simmers)
  • 3 heaping tablespoons minced garlic
  • 1/2 cup cider vinegar
  • 5 pounds fresh peeled, seeded and chopped tomatoes
  • 1/2 cup Worcestershire sauce
  • 1/4 cup cane vinegar or molasses
  • 1/4 cup chipotle in adobo, pureed
  • 1/4 cup brown sugar
  • 1/2 tablespoon dry oregano
  • 1/2 tablespoon cayenne pepper
  • 1 teaspoon ground ginger
  • 1 tablespoon tamarind paste
  • Salt and freshly ground black pepper to taste

Heat the olive oil in a non-reactive pan until hot and add the onions and
cook for about eight minutes, stirring constantly. Add the slab of bacon
and cook the bacon and onions for about 10 more minutes, until the
onions begin to get very dark. Add the garlic and stir. Next add the
vinegar and reduce until the pan is almost dry again.
Add the tomatoes and cook for about four minutes, then add the rest of
the ingredients and cook for about an hour on low to medium heat, stir-
ring to avoid scorching. Take the bacon out and eat or discard. Purée
half of the mixture and re-combine. Cool and store in the refrigerator.
This sauce can be thinned out and used as a marinade as well.

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