Begin by adding 2 cups of fresh or thawed Oregon blackberries to a blender. Blend on high speed for about 30 seconds until completely smooth and luscious, creating a vibrant purple purée. Strain the mixture through a fine sieve into a bowl, pressing gently to extract all the juice while leaving the seeds behind.

In a medium saucepan, add the strained blackberry purée, along with ½ cup of honey, 1 cup of ketchup, ¼ cup of apple cider vinegar, ½ cup of brown sugar, 2 grated garlic cloves, 1 tablespoon of minced fresh ginger, 1 teaspoon of onion powder, and 1 minced chipotle pepper in adobo. Stir well until all the ingredients are thoroughly combined.

Place the saucepan over low to medium heat, bringing the mixture to a gentle simmer. Allow it to cook, stirring occasionally, for about 20-25 minutes until the sauce reduces in volume by about one-third.

After simmering, remove the saucepan from the heat and taste the sauce. Adjust the seasoning by adding a pinch of salt or a dash of black pepper. If desired, add more honey for sweetness or extra chipotle for heat. Stir well and allow the flavors to meld before serving.