Makes a Scant 2 quarts
1 stick (8 tablespoons) butter
1 small onion, cut into small dice (about 3/4 cup)
1/2 cup minced garlic
4 teaspoons finely grated lemon zest and 5 tablespoons juice from 2 lemons
4 cups ketchup
1 cup tomato juice
3/4 cup brown sugar
6 tablespoons molasses
1/2 cup Worcestershire sauce
1/2 cup chili powder
1/4 cup white vinegar
1 1/2 tablespoons pureed chipotles in adobo
3 cups water
Several dashes hickory liquid smoke.
Heat butter in a large non-reactive Dutch oven or soup kettle over medium heat. Add onions and garlic; sauté until fragrant and soft, about 5 minutes.
Add remaining ingredients; bring to a serious simmer, reduce heat to medium-low and simmer, partially covered, until barbecue sauce thickness about 2 hours. Serve or jar and refrigerate (can be refrigerated several weeks).