Put oil a dutch oven over medium heat. Add onions, garlic and jalapeno peppers and cook until soft, about 5-7 minutes. Add merlot, increase heat to medium high, and reduce by half. Add chokecherry preserves and cook 5 more minutes. Add tomatoes, chipotle, salt and pepper. Bring back to a boil, reduce heat and simmer 20 minutes. Add soy, worcestershire and vinegar. simmer another 10 minutes. Adjust seasonings. Let sit overnight.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Kim McElhinney of Thorton, CO, for FoodNetwork.com's BBQ Sauce Championship Cook-Off