This barbecue sauce is the happy result of mixing together leftovers from two different sauces. It is my favorite sauce to date; offering a hint of fresh chile without too much sharpness, and rich and complex flavors.

2 Tablespoons Olive Oil	1 Tablespoon Paprika, Preferably
1 Sweet Onion, Medium, Finely	-Spanish Smoked
-Chopped	½ Tablespoon Chili Powder
4 Cloves Garlic, Smashed And Peeled	1 Chile Poblano, Fire Roasted
1 Can, 8 Ounce Tomato Sauce	1 Chile Ancho
1 Can, 28 Ounce Whole Tomatoes	1 Chile Chipotle
-With Juice	2 Teaspoon Cumin, Ground
1/2 Cup Apple Cider Vinegar	2 Teaspoons Black Pepper, Freshly
1/4 Cup Dark Brown Sugar, Firmly	-Ground
-Packed	¼ Cup Apricot Preserves
2 Tablespoons Molasses, Full	Meat Drippings (optional)
-Flavor, But Not Blackstrap

This recipe uses two forms of the same chile. The chile poblano is the large, fresh, triangular, dark green chile which is commonly used for making chile rellenos. The chile ancho is the reddish dried form of the same chile. Beware when buying chiles, for they are often mislabled in gringo markets. In my local grocery, the chile poblano is labled as "chile pasilla" which is actually a long, skinny, dried chile. The chile chipotle is a smoked and dried form of the common jalapeño.

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

While the chile poblano is resting in the zip lock back, prepare the chile ancho. Pan roast the chile ancho in a heavy skillet over moderate heat until softened and fragrant. Remove from heat, cut the chile open, remove the stem and seeds, then break into 1/2inch pieces. Soak the chile pieces in water to just cover for 15 minutes, then drain.

Saute onion and garlic in olive oil over medium heat until golden brown. Add remaining ingredients, including prepared chiles and the chile chipotle, 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.