Chipotle BBQ sauce

Ingredients for 20 servings:

• ½ tbsp margarine
• 4 m.-sized onion(s)
• 150 g tomato paste, 4-fold concentrated
• 3 liters of cola (cherry coke)
• 6 tbsp soy sauce
• 3 tbsp Worcestershire sauce
• 3 tbsp lemon juice, freshly squeezed
• ½ tsp liquid smoke (Liquid Smoke Hickory)
• 500 g cherry jam
• 1 ½ liters of ketchup
• 1 can chili pepper(s) (chipotle) ​​in adobo sauce
• 5 tbsp brown sugar
• 2 tbsp smoked salt
• 2 tbsp garlic granules
• 2 tbsp onion granules
• 2 tbsp smoked paprika powder
• 2 tbsp paprika powder, hot
• ½ tbsp white pepper
• 2 tsp ginger powder
• 1 tsp coriander
• ½ tsp cinnamon

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 20 minutes

Melt the margarine in a large saucepan. Dice the onions, add them to the margarine, and cook over medium heat until translucent, but do not allow them to brown. Add the tomato paste, increase the heat to high, and sweat thoroughly. Pour in the Cherry Coke over the onions and simmer over medium heat for about 3 hours, until 1/4 of the Cherry Coke remains. Add the soy sauce, Worcestershire sauce, lemon juice, liquid smoke, and cherry jam, and bring to a boil. Mix the dry spices in a bowl and add to the sauce along with the ketchup. Finely chop the chipotle canned peppers and their contents with a knife and add to the sauce. If the chipotle still has a core, remove it first. Blend the contents of the pan until there are no more pieces, then simmer gently on low heat for another 45 minutes to 1 hour, or until the desired consistency is reached. Pour the sauce into boiled twist-off jars and turn them upside down to cool. In my experience, the sauce will keep unopened in the refrigerator for at least 3 months. It pairs perfectly with pulled pork and spare ribs.