Ancho Chile BBQ Sauce

Remove the stems and seeds from the 3 Ancho chili peppers. Place them in a bowl and pour in ½ cup soaking water or stock to soak for 10-15 minutes until soft. Once softened, blend into a paste and set aside.
In a saucepan, heat 1 tablespoon vegetable oil over medium heat. Add chopped 1 medium yellow onion and cook for 4-5 minutes until soft and translucent. Stir in minced 2 cloves garlic and cook for another minute, stirring frequently.
Stir in the 2 tablespoons tomato paste and cook for 2-3 minutes to allow the flavors to develop.
Add ¼ cup cider vinegar, ¼ cup light brown sugar, 2 tablespoons Worcestershire sauceand 2 tablespoons molasses . Stir in the rehydrated Ancho chili paste. Mix well and bring to a simmer.
Stir in 1 teaspoon cayenne powder, 1 teaspoon paprika, 2 teaspoon Ancho chili powder 1 teaspoon cumin 1 teaspoon salt and 1/2 teaspoon black pepper. Allow the sauce to simmer on low heat for 20-30 minutes, stirring occasionally.
If the sauce becomes too thick, add a little soaking water or stock until it reaches your desired consistency.
Taste the sauce and adjust seasonings as necessary.
Let the sauce cool before serving, or refrigerate it for later use. Enjoy!