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Ingredients

1/4 cup Olive oil

1 cup Onion, diced

2 tbsp. Garlic, chopped

1 cupRed wine vinegar

2 tsp.Ground cloves

1 tsp.Ground allspice

1/4 cup Cilantro leaves, chopped

1/2 cup Brown sugar

1/2 cup Honey

1 cup Ancho chile puree

12 oz. Tomato ketchup

1 tbsp. Worcestershire sauce

Salt to taste

Fresh ground black pepperto taste

Method
Heat olive oil in a sauce pan and sauté onion and garlic until translucent. Add the vinegar, cloves, allspice and cilantro and simmer until reduced by 1/2.

Add the brown sugar, honey, and Ancho chile puree, ketchup and Worcestershire sauce. Simmer for 15 minutes or until proper consistency is achieved.

Place in blender and puree until smooth. Adjust seasoning. Use a glaze and basting sauce for barbecue pork, beef and chicken.

Makes 1 quart

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