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Tequila Barbecue Sauce

1 (12-ounce) can frozen pineapple juice concentrate

1 (6-ounce) can tomato paste

1 cup tequila

1/4 cup lemon juice

2 tablespoons distilled white vinegar

1 tablespoon finely minced garlic

1 tablespoon minced canned chipotle chili in adobo sauce (including sauce) or 1 teaspoon hot sauce

1. In a 4 to 5-quart saucepan, combine the pineapple juice concentrate, tomato paste, tequila, lemon juice, vinegar, garlic, and chipotle chili or hot sauce.
2. Bring to a boil over medium-high heat and stir often until reduced to 2 cups, about 20 minutes.
3. Use sauce, or refrigerate, covered tightly, for up to 2 weeks, or freeze.

Makes 2 cups.