Preparation

• In a medium Dutch oven or other heavy-duty pot, heat the oil over medium heat.
• Add the cumin seeds and cook, stirring constantly, 1 minute. Add the onions, anchos, poblano, jalapeño, and garlic; cook, stirring occasionally, until slightly reduced, 7 minutes. Remove from the heat. Stir in the whiskey, tomato paste, vinegar, Worcestershire, syrup, sugar, and salt. Return the pan to low heat, and simmer, stirring frequently, until the vegetables are tender, 5 to 7 minutes. Remove from the heat, and let stand 10 minutes.
• Using a stand blender or immersion blender, process the sauce until smooth, scraping down the saucepan or blender once or twice, about 2 minutes. (If using a stand blender, remove the center of the blender lid to allow steam to escape and to prevent overflow; place a folded towel over the opening to prevent splashing.) For a thinner sauce, pour the mixture through a fine-mesh wire strainer, and discard the solids. Store the sauce in an airtight container in the refrigerator for up to 1 month.