Barbecued Shredded Pork with Corn Crepes and Avocado Salsa - Barbecue Sauce

Adapted by StarChefs.com
Yield: makes 2 cups

INGREDIENTS:

3/4 cup chili sauce (bottled)
1/3 cup molasses
3 tablespoons soy sauce
1 tablespoon Dijon mustard
1 clove garlic, crushed
3 Tablespoon lemon juice
1/3 cup chicken stock
1/4 cup water
1 tablespoon Tabasco sauce
1 tablespoon kosher salt
2 tablespoons worcestershire sauce
1/4 tablespoon chili flakes
1/2 anaheim chili, seeded and cut into 1-inch pieces
1/2 chiptole chili in adobo sauce (canned)

METHOD:

Combine all the ingredients in a heavy-bottomed saucepan and bring to a boil over high heat. Reduce heat to low and simmer 15 to 20 minutes. Remove from heat and put through a fine strainer. Refrigerate if not using immediately. Sauce will keep in regfrigerator for up to 4 days.

Wine Suggestion:
Hendry Zinfandel, Napa Valley, Block 7 1997