Tamarind Chipotle Barbecue Sauce

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   ["Crack brittle shells from tamarind pods; peel off shells and fibers. Put fruit and 2 cups water in a medium saucepan, cover, and bring to a boil. Reduce heat and simmer 5 minutes. Remove from heat and let stand, covered, 20 minutes, stirring occasionally. Strain mixture into a bowl, pushing pulp through; discard contents of strainer.", "Meanwhile, in another medium saucepan, saute onion in oil until golden, 6 to 8 minutes. Add tamarind pulp and remaining sauce ingredients. Bring to simmering over medium-high heat; then reduce heat and simmer, partially covered, 15 minutes to blend flavors, stirring occasionally. Puree sauce in a blender until smooth.", "* Find at Latino markets and online (sold as ""fresh tamarind""), and look for smooth, soft-looking fruit beneath the brittle shells.", "Make ahead: Up to 3 weeks, chilled."]

* Per serving · 4 servings · Values may vary.

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