1tspground chipotle pepper (or ancho chili pepper)
1tspground cumin
1/4tspcayenne
Instructions
In a heavy bottomed 3 or 4 quart saucepan saute the diced onions in butter over medium high heat until translucent.
To the pan add crushed tomatoes, Dr Pepper, tomato paste, molasses, honey, cider vinegar, brown sugar, kosher salt, black or white pepper, ground mustard, dark chili powder, ground chipotle pepper, ground cumin. Mix to combine.
Lower the heat and simmer uncovered over low heat for at least 1 hour to allow the sauce to reduce, thicken and intensify in flavor. Stir occasionally.
Taste and adjust the salt and pepper, then puree in a food processor or stand blender until smooth. Cool completely.
Chill in the refrigerator in a mason jar or airtight container for up to 1-2 weeks.
Notes
This sauce can be made up to a week ahead of time. Store in the refrigerator in an airtight container.