Apple Chipotle Spicy Barbecue Sauce

Prepare the ingredients for the sauce. If you're using fresh mirasol peppers, remove the stems, seeds, and membranes. For dried guajillo peppers, which are the dried form of mirasol, dry toast them in a small pan, then soak them in warm water for 10 minutes to rehydrate. Peel the garlic, and peel, core, and roughly chop the apple.

Place the stemmed and seeded mirasol or rehydrated guajillo pepper in a blender. Pour in 1/4 cup of apple cider vinegar, 1/2 cup of apple juice, 2 chipotle peppers, diced apple, 1/4 cup of tomato paste, 2 peeled garlic cloves, 1/3 cup of brown sugar, 1 teaspoon of onion powder, and 1 teaspoon of salt. Blend on high until smooth.

Pour the sauce into a medium saucepan over medium heat. Stir it frequently as it cooks and simmers for 15-20 minutes, or until the sauce deepens and darkens in color.

Strain the sauce through a wire mesh strainer.

In a small bowl add 1 tablespoon of corn starch and 1 tablespoon of cold water, stirring until combined.

Pour the strained sauce back into a clean saucepan and add the cornstarch slurry. Bring back to a low boil then reduce the heat and simmer for 5-10 minutes, or until the sauce has thickened and reached the desired consistency.

Use immediately or allow to cool and refrigerate the sauce until ready to use.

Enjoy!