Sourghum Barbeque Sauce

Recipe by: Dave Gomberg

   1      cup           blackstrap molasses
   1      cup           apple cider vinegar
   1      cup           balsamic vinegar
   2      cups          chopped onions
   1      cup           chipotles in adobo
   2      heads         garlic
   1      tablespoon    black pepper
                        sweet spices (cinnamon, allspice, etc)

Stir fry the onions a bit in their own moisture, then add the rest, cook for a few hours,
cool, blend.  Makes a great marinade, and the leftovers can be used for sauce.