<a href="http://3.bp.blogspot.com/_0mNacsCO8PI/S6vK6wMu87I/AAAAAAAAALs/W0i6k5HqvvE/s1600/bbq+1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="http://3.bp.blogspot.com/_0mNacsCO8PI/S6vK6wMu87I/AAAAAAAAALs/W0i6k5HqvvE/s320/bbq+1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5452674884581651378" /></a><br />This one's been on the to-do list for far too long.  A by product of Quigs' birthday party prep back in February, this recipe requires many hours on the stove but is well worth the effort!<br /><br />1 large onion, chopped<br />2 large ancho chiles, stems removed<br />7 cloves garlic, crushed<br />3 whole cloves<br />9 allspice berries<br />1 bay leaf<br />1 tablespoon whole black peppercorns<br />1 1/2 cups vinegar(we used cider)<br />1/4 cup molasses<br />1/4 cup honey<br />1 tablespoon cocoa powder<br />1/2 cup date sugar<br />Salt, to taste<br />10 medium tomatoes, chopped<br /><br />1.  In a large, flameproof casserole, combine everything except for tomatoes.  Bring liquid to a boil.  Reduce the heat to a simmer, and cook, stirring often, until the liquid is a thick syrup with large bubbles.<br />2.  Add tomatoes.  Cover, and bring to a boil.  Reduce the heat to a simmer.  Cook, covered, for 10 minutes.<br />3.  Using a potato masher, crush tomatoes.  Reduce heat to low, and cook, stirring often, for 2 hours or until very thick and similar to the consistency of ketchup.<br />4.  In a blender, puree until smooth.  Taste for seasoning, and add more salt if you like.