Barbecue Sauce

From Bobby Flay's Burgers, Fries, and Shakes, page 107.

Supposedly makes 1 cup (we got at least 1 1/2 cups).

This sauce is used in both the Dallas and Cheyenne burgers, but Bobby recommends using it on chicken, steak, pork chops, and french fries, too.

2 Tbs. canola oil
1 medium Spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
1 cup ketchup
1 heaping Tbs. Dijon mustard
1 Tbs. red wine vinegar
1 Tbs. Worcestershire sauce
1 canned chipotle chile in adobo, chopped
2 Tbs. ancho chile powder
1 Tbs. sweet Spanish paprika
2 Tbs. packed dark brown sugar
1 Tbs. honey
1 Tbs. molasses
Kosher salt and freshly ground black pepper

Heat the oil over medium-high heat in a heavy-bottomed medium nonreactive saucepan.  Add the onion and cook until soft, 3 to 4 minutes.  Add the garlic and cook for 1 minute.  Add the ketchup and 1/3 cup water and bring to a boil.  Lower the heat and simmer for 5 minutes.

Add the mustard, vinegar, Worcestershire, chipotle chile, ancho chile powder, paprika, brown sugar, honey, and molasses and bring to a simmer.  Cook, stirring occasionally, for an additional 10 minutes, or until thickened.

Transfer the mixture to a food processor and puree until smooth.  Season with salt and pepper to taste.  Pour into a bowl and allow to cool to room temperature.  The sauce will keep for 1 week in a tightly sealed container in the refrigerator.  Bring to room temperature before using.

Notes:
- Again, we used smoked paprika because we couldn't find sweet Spanish paprika.
- I don't see a reason to bring barbecue sauce to room temperature from the fridge before using it.