- 8 California Dried Figs, stems removed and chopped
- 1 ½ cups ketchup
- 1 (6-ounce) can tomato paste
- 1/3 cup seasoned rice vinegar
- 1/4 cup dark brown sugar
- 3 tablespoons chipotle puree (see Cook's Note)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon molasses
- ½ teaspoon anchovy paste (optional)
- 2 tablespoons smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon fine sea salt
- 1 teaspoon ground black pepper
- ½ teaspoon cocoa powder
- ½ teaspoon dry mustard powder
- 2 ½ to 3 cups water, more if a thinner sauce is desired
- Additional salt and pepper to taste, if desired
- Combine all of the ingredients except the water in a blender. Puree on high for 30 seconds until smooth and thick. Add 2 ½ cups of water and blend for 15 seconds.
- Transfer the sauce to a large saucepan. Stir in the remaining ½ cup of water and heat over medium-high until the sauce begins to simmer. Reduce the heat to medium and simmer, stirring often, for 5 minutes.
- At this point, if you desire a thinner sauce or more seasoning, you can add more water, salt, or black pepper as desired. Store sauce in the refrigerator until ready to use.
To create the chipotle puree, use canned chipotles in adobo sauce. For a spicier addition, puree the peppers with the sauce from the can. For less of a spicy kick, use only the sauce around the peppers in the can.