Organic Chipoltle BBQ Sauce

1/3 C Olive Oil
2 large onions - finely chopped
2 carrots - peeled + chopped
2-3 stalks celery - finely chopped
4 large cloves garlic - minced
1 large leek (2 if small) - chopped
16 oz. mushrooms - chopped
2 medium red bell peppers - chopped
2-4 chipoltle chilis - adjust for spiciness (dried are fine)
1/4 C molassas
1/2 - 3/4 C brown sugar
3/4 C water
16-24 oz. tomato juice
12 oz. can tomatoes - drained + lightly chopped
5-6 sage leaves
2 Tbs thyme - chopped


Heat olive oil over medium heat, add onions, sautee 5 minutes, add celery + carrots - sautee 3 minutes. Add garlic - sautee 2 minutes. Add mushrooms, red bell peppers, chipoltle hot chilis - sautee 5 minutes. Stir in molassas and brown sugar - cook until mix begins to carmalize. Add apple cider vinegar and tomatoes - stir and simmer to thicken. Add tomato juice and herbs - cook until well combined for approx. 6-10 minutes. Remove from heat and slowly pour mixture into food processor. Process all veggies until they reach a thick consistency. Return to pan and heat while adding water to thin as necessary.

This BBQ sauce is best used over grilled tofu, but can be used on any sandwich, in any wrap or even as a dip (just process for a shorter period of time).