Steps:
- Heat a medium heavy-bottomed pan over high heat. Add the butter, onions and garlic and saute until the onions are translucent and soft.
- Turn the heat down to medium, add the salt, black pepper, cayenne pepper and chipotle peppers and cook for 5 minutes.
- Add the ketchup, 3/4 cup water, brown sugar, lemon juice, red wine vinegar, liquid smoke, yellow mustard and Worcestershire sauce and cook for 15 minutes.
- With a hand mixer, blend the sauce until smooth. There will be some lumpiness from the onions and garlic, and if you like, strain these out through a sieve. Otherwise, simmer the sauce on low for another 15 minutes.
- Remove and cool. Store in a plastic container in the fridge for up to 1 month.
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