This sauce started off as one from Aaron Franklin BBQ book, but I made a minor tweek here and there to make it mine.
1 3/4 cups ketchup
1/2 cup plus 2 tablespoons water
1/4 cup plus 2 tablespoon cider vinegar
1/4 cup tablespoon white vinegar
1/4 tablespoons plus 11/2 teaspoons brown sugar
2 tablespoons plus 11/2 teaspoons Worcestershire sauce
1 tablespoon chile powder
1 tablespoon ground cumin
1/2 tablespoon garlic powder
2 chipotle peppers in adobo sauce
1 1/2 teaspoons kosher salt
1 1/2 teaspoons coarse black pepper
Combine all of the ingredients in a saucepan and warm gently over medium heat, stirring occasionally. There is no need to bring the mixture to a boil, as the idea is just to warm it enough to melt and integrate the ingredients. Once you have done that, remove from the heat. Pour mixture into a blender and blend till smooth. Transfer to a jar, bottle, squeeze bottle, or however you want to store it. Store in the refrigerator for up to 1 month.