Smoked Chile Barbecue Sauce

Source: The Great Chile Book by Mark Miller (as posted on Cooking Light forums)

"Most spicy barbecue sauces are made with cayenne or other hot chiles, which provide heat but neither roundness nor an interesting complexity. This recipe contains a wonderfully satisfying combination of flavors, highlighted by the chipotle chiles which lend an essential smoky quality to the sauce. This is a good all-round, all-purpose barbecue sauce that is hot, deep, spicy, and a little sweet. When you use this sauce do not cook over a high fire, as the sauce will caramelize and brown. Instead, marinate the food in the sauce first, then grill it slowly, finishing it over a higher heat. Brush on more sauce to serve."

Yield: 3 to 4 cups

1 cup rice vinegar (DH used 1/2 cup)
1 cup cider vinegar (DH used 1/2 cup)
2 teaspoon ground cloves
1 teaspoon ground allspice
2 tablespoon ground coriander
1 medium onion, diced (DH used 1/2 an onion)
1 head roasted garlic, peeled and choped
1/4 cup olive oil
1 cup brown sugar
1/4 cup molasses
1 cup chipotle chiles in adobo sauce, pureed (DH used 1 pepper + 2T of sauce)
1 1/2 bottles tomato ketchup (DH used 2 cups)
1 tablespoon Worcestershire sauce
salt to taste

Mix together the vinegars and spices in a saucepan, and over medium heat reduce by half. In a large pan, saute onion and garlic lightly in the olive oil until soft. Add the brown sugar and stir in the molasses. Reduce slightly, and then add the vinegar mixture, chipotles, ketchup, and Worcestershire sauce. Cook slowly over low heat for about 1 hour. Season with salt to taste. Strain through a medium sieve, pressing out the juices of the onion and garlic.