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Step 1
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| Process the onion with the water in a food processor until pureed and the mixture resembles slush, about 30 seconds. Strain the mixture through a fine-mesh strainer into a liquid measuring cup, pressing on the solids with a rubber spatula to obtain 1/2 cup liquid onion. Discard the solids |
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Step 2
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| In a medium bowl whisk together the onion juice, ketchup, balsamic, Worcestershire, mustard, hot pepper sauce, and black pepper. |
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Step 3
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| Heat the Chipotle Infused Olive Oil in a large saucepan over medium heat until shimmering but not smoking. Add the garlic, chili powder, and cayenne and cook until fragrant, about 30 seconds. Whisk in the ketchup mixture and bring to a boil; reduce the heat to medium-low and simmer gently, uncovered, until the flavors meld and the sauce is thickened, about 25 minutes. Cool the sauce to room temperature before using. (The sauce can be refrigerated in an airtight container for up to 1 week. |
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