BBQ Sauce fit for a Brisket

BBQ Sauce

1/4 C canola oil   I have tried olive oil but did not care for that type of flavor in BBQ sauce

1 med onion minced

1 poblano pepper roasted and peeled and chopped

1 or 2 jalapeno peppers(seeded) use 1 if not seeded or 2 if you like it hot

4 cloves garlic smashed knife and 1 tsp coarse salt

Salt and black pepper

1 Can 28oz Fire roasted tomatoes blended into sauce

16 oz ketchup

1 C water to wash out ketchup bottle

3/4 C Worcestershire  sauce    (Lea and Perrins)

1/2 C cider vinegar

1/4 C fresh lemon juice

1/4 C molasses

3/4 C dark brown sugar

1/4 C spicy brown mustard or yellow mustard

Cayenne pepper sauce to taste ~1 tsp (you can't bring the heat down only up)

1 Tbl chili powder

1/2 tsp allspice

Salt and Black pepper to adjust

Heat oil in large heavy pot, add onions, poblano and jalapenos. season with salt and pepper.

Sauté till tender. Add the garlic when you smell it add the rest of the things in the list. Stir to thoroughly mix. Bring to a boil lower heat to simmer. simmer 20 to 30 mins. Taste and adjust the heat and salt. At this point you can only go up with the heat and salt. So be careful of the amount of peppers you use at first, if more heat is needed add cayenne pepper.

I like use a immersion blender while still hot to incorporate the veggies.  Let cool place in refrigerator will keep for about 10 days.