- 1/4 cup Aged Dark Chocolate Balsamic condimento
- 1/4 cup Chipotle Infused Olive Oil
- 1/4 cup water
- 1 cup Ketchup
- 1 tbsp Worcestershire sauce
- 3 tbsp Dijon mustard
- 1 tsp hot sauce or chili sauce
- 1 medium red onion (peeled and quartered)
- 1 minced small garlic clove
- 2 tsp chili powder
- 1/2 tsp cayenne powder or more to taste
- Puree the onion with water in a food processor for approximately 30 seconds or until the mixture looks slushy.
- Using a fine-mesh strainer, strain mixture into a liquid measuring cup. Make sure to press on the solids with a rubber spatula to obtain 1/2 cup liquid onion.
- Whisk together the onion juice, ketchup, Aged Dark Chocolate Balsamic Condimento, Worcestershire, mustard, hot pepper sauce, and black pepper in a medium-sized bowl.
- In a large saucepan, heat the Chipotle Olive Oil over medium heat until simmering but not smoking. Add garlic, chili powder, and cayenne. Cook for approximately 30 seconds or until the sauce becomes fragrant.
- Whisk in the ketchup mixture and bring to a boil; reduce heat and simmer gently, uncovered, until the sauce thickens and the flavors meld (about 25 minutes).
- Cool the sauce to room temperature before using.
- Sauce can be refrigerated in an airtight container for up to 1 week.