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1
Heat the oil in a heavy medium saucepan over medium-high heat.
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2
Add the onion and cook until soft, about 4 minutes.
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3
Add the garlic and cook for 1 minute.
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4
Stir in the vinegar and cook until reduced by half, 2 minutes.
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5
Add the pureed tomatoes, 1 cup water, and the chiles, bring to a boil, and simmer for 10 minutes.
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6
Add the ketchup, Worcestershire, mustard, brown sugar, honey, and molasses and simmer, stirring occasionally, until thickened, 30 to 40 minutes.
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7
Transfer the mixture to a food processor and puree until smooth.
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8
Return the mixture to a medium saucepan over high heat, add the maple syrup, and cook until slightly thickened, about 5 minutes.
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9
Season with salt and pepper.
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10
Pour into a bowl and allow to cool.
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11
The sauce will keep, stored in a tightly sealed container, in the refrigerator for 1 week.
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12
BOURBON BARBECUE SAUCE
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13
(makes about 3 cups)
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14
Bring 2 cups bourbon to a boil in a small saucepan over high heat and cook until reduced by half to 1 cup, about 4 minutes.
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15
Whisk in 1/2 cup lightly packed dark brown sugar and cook, whisking occasionally, until thickened and the sugar melts, about 4 minutes.
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16
Remove from the heat and let sit at room temperature.
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17
Add to Bar Americain Barbecue Sauce when you add the maple syrup.
