Adapted from Cook's Illustrated "The Best Recipe, Grilling & Barbecue". A rich finishing sauce to be served with barbecued meats.

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

Saute onion and garlic in olive oil over medium heat until golden brown. Add remaining ingredients and bring to a boil. Reduce heat to lowest level, and simmer 2-1/2 hours. 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.

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 very strong, but not scorched. Add to the sauce if to your satisfaction. The result will be a dark brown and uniquely satisfying BBQ sauce, especially if a spice rub was used on the meat.