A refinement of the basic barbecue sauce, to add more complexity and a fresh chile flavor.

2 Tablespoons Olive Oil	2 Tablespoons Molasses
1 Sweet Onion, Medium, Finely	1 Tablespoon Paprika, Preferably
-Chopped	-Spanish Smoked
4 Cloves Garlic, Smashed And Peeled	½ Tablespoon Chili Powder
1 Can, 8 Ounce Tomato Sauce	2 Chiles Poblano, Fire Roasted
1 Can, 28 Ounce Whole Tomatoes	2 Teaspoon Cumin, Ground
-With Juice	2 Teaspoons Black Pepper, Freshly
¾ Cup Distilled White Vinegar	-Ground
¼ Cup Dark Brown Sugar, Firmly	¼ Cup Orange Juice
-Packed	Pan Drippings From Barbecued Meat

Begin by fire roasting the chiles poblanos. These are the large green fresh chiles which are commonly used for making chile rellenos. Beware when buying chiles, for they are often mislabled in gringo markets. In my local grocery, they were labled as "chiles pasilla" which are actually long, skinny, dried chiles.

Place the chiles under a hot broiler and turn occassionaly with tongs until the skin is blistered and blackened on all sides. Transfer chiles to a zip lock bag, then seal and allow to rest for 20 minutes. Transfer chiles from the bag and remove the blackened skin (it will slide right off). Cut chiles open, remove the stem and seeds, then coarsley chop. Alternatively, you can roast the chiles over a charcoal fire, or by holding with tongs over the open flame of a gas range before transferring to the zip lock bag.

Saute onion and garlic in olive oil over medium heat until golden brown. Add remaining ingredients, including prepared chiles, and bring to a boil. Reduce heat to lowest level, and simmer uncovered 2-1/2 hours. Remove and discard the chile chipotle, and excercising care, puree in a blender until smooth. Warning! Hot liquids in a blender can practically explode, spewing boiling liquid over you and your kitchen. Blend in small batches, and start with a low speed. Cool and store sauce in the refrigerator for up to 2 weeks, or in freezer for several months.

The sauce may be used as is, or enriched with pan drippings from barbecued meat. To enrich the sauce, skim fat from the drip pan then deglaze with juices and additional water as necessary. Reduce to approximately 1/2 cup. Taste the deglazing liquid-- it should be strong, but not scorched. Add to the sauce if to your satisfaction. The result will be a dark brown and uniquely satisfying BBQ sauce.