80--- Mexican Chipotle BBQ Sauce

I do like barbeque sauce. I think that you need one for every season and every flavor. Here is my Mexican version! It is spicy! Ole!

Mexican Chipotle BBQ Sauce
Makes ~5 cups (freeze some for later!)

7 oz Salsa Ranchera (I used Hernandez brand)
1 cup red wine vinegar
1/2 cup brown sugar
1/4 cup Worcestershire sauce
1 cup tomato broth (made from bouillon found in the ethnic aisle of my grocery)
1 Tbsp liquid smoke
3 tsp ancho chile powder
1 tsp dry mustard
1 tsp garlic powder
1 1/2 tsp ground cumin
2 chiles canned in adobo sauce (add 2-3 Tbsp sauce from the can also)
1/4 cup red onion
2 cans diced tomatoes with juice
1 whole dried New Mexican chile, diced (or other dried chile of your choice)

In a large saucepan, combine salsa ranchera, red wine vinegar, brown sugar, Worcestershire sauce, liquid smoke, tomato base, chile powder, dry mustard, cumin, and garlic powder. Heat over medium high heat until simmering. Reduce heat to low.

In a food processor puree red onion and diced dried chile. Add chiles and adobo sauce to processor. Puree until smooth. Add diced tomatoes and puree (you can leave some tomato chunks if you like). Stir puree into heated mixture. Heat over a low simmer for 20-30 minutes, until slightly thickened.

Serve over an enchilada or with grilled or pulled chicken or pork.

Nutrition Info per 1/4 cup: 35 calories, 0 g fat, 0.5 g protein, 8 g carbohydrates, 1 g fiber