BBQ Sauce, Cherry, Matt Smith's

1 cup/200 grams of chopped cherries, fresh or frozen (or ½ cup cherry preserves)

2 tablespoon sugar (don't add the sugar if you use the preserves)

2 to 3 chipotle peppers and the adobo sauce, from a 7-ounce, can

1 cup ketchup

3 tablespoons brown sugar

2 tablespoons lemon juice

2 soy sauce

1 tablespoon Worchestershire sauce

1 tablespoon cocoa powder

1 teaspoon onion powder

1 teaspoon garlic powder

1 to 2 teaspoons corn starch, optional but I usually use it for consistency (leave it out if you use the cherry preserves)

salt and pepper to taste

Combine and simmer over low-medium heat for approximately 30 minutes. Mix in a blender for fresh cherries, onions, garlic, etc.

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