Instructions: For Chile Paste: Adjust oven rack to center position and heat oven to 350.

Stem, seed and cut dried chiles and the jalapeno to 1" pieces. Put the chiles on a jelly-roll pan and bake until warm and fragrant, about 3 minuets. Transfer to processor and process until minced. Add the vinegar, 3 T water, pinch of salt and process to make smooth paste; set aside. (Can cover and refrigerate up to 3 months.)

For Barbecue Sauce: Peel and mince garlic. Peel and coarsely chop the onion. Heat the oil in a 2 qt. saucepan. Add the garlic and onion and saute over medium heat until softened, about 3 minutes. Add the ginger, horseradish, oregano, mustard, vinegar, and 1/2 t salt. Simmer until vinegar reduces slightly, about 2-3 minutes. Add the ketchup, honey, brown sugar, Worcestershire sauce, and 1 1/2 T chile paste, and simmer, stirring occasionally, for 30 minutes. (Can cover and refrigerate up to 2 weeks.)

Warm sauce before serving.

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