Heating up in the desert sun, chipotles bring the smoke; lemon takes over for the vinegar.

Ingredients

　　1 small onion, grated

　　2 tablespoons vegetable oil

　　1 1/2 cups ketchup

　　1/4 cup chopped chipotle peppers in adobo sauce

　　1/4 cup brown sugar

　　1/4 cup fresh lemon juice

　　1 tablespoon chili powder

　　1 teaspoon kosher salt, or to taste

　　COOK the onion in the oil in a small saucepan over medium heat until tender, about 5 minutes. Stir in the remaining ingredients. Simmer for a few minutes until thickened and smooth.

　　Cheater BBQ