Maple-Chipotle Barbecue Sauce
1 small garlic head
1 1/2 cups tomato sauce
1 cup finely chopped onion (about 1 small)
1/2 cup maple syrup
1/4 cup rice vinegar
2 tablespoons Worcestershire sauce
1/2 teaspoon ground coriander
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon vanilla extract
2 chipotle chiles, canned in adobo sauce, seeded and minced
Preheat oven to 350°.
Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil.
Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
Combine garlic and remaining ingredients in a medium saucepan over medium heat; bring to a simmer. Cook 20 minutes, stirring frequently.
Strain mixture through a sieve over a bowl, and discard solids.