Szechuan Barbecue Sauce

• 2 dried Szechuan peppers
• 2 cups [520 g] ketchup
• ½</

In a medium saucepan over medium-high heat, toast the peppers for 2 to 3 minutes. Add the ketchup, vinegar, puréed chipotle peppers, sugar, mustard, Worcestershire sauce, and pepper and whisk together to completely incorporate. Bring to a boil, then lower the heat and simmer for 30 minutes to 1 hour. Enjoy immediately or keep refrigerated in an airtight container for up to 6 months.