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Heat oil in medium saucepan over medium heat until
shimmering. Add onion and cook, stirring occasionally, until
softened, about 5 minutes. Stir in chipotle, garlic powder,
and cayenne and cook until fragrant, about 30 seconds.
2.
Stir in ketchup, molasses, Worcestershire, vinegar, mustard,
and hot sauce and bring to simmer. Reduce heat to low and
cook until flavors meld, about 5 minutes. Let cool
completely before serving. (Cooled sauce can be
refrigerated for up to 1 week.)
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Every barbecue needs some tasty barbecue sauce. We
started by sautéing grated onion so it would easily
incorporate into the sauce. We then added some minced
canned chipotle chile in adobo sauce along with some
fragrant spices and briefly cooked them to bring out their
flavors. Worcestershire sauce and ketchup added rich,
savory flavor, and a combination of chili powder, cayenne
pepper, and hot sauce provided just enough heat.
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