This recipe is adapted from a Rick Bayless recipe, which is more work than I like to do.
Here’s what I did:

• Into a food processor, I opened and dumped in a can of chipotle in adobo sauce 
• To that, I added 
  • 1/4 cup of blackstrap molasses
  • 1/4 cup soy sauce
  • 1/4 cup balsamic vinegar (the cheap kind)
• Then I hit puree and tasted it — really good!

You can also thin it out with some water if needed, but I didn’t bother.
Really good with pulled pork
The type of chipotle in adobo sauce that I used was the La Morena brand, but Goya also makes a good version.  Look in the Mexican area of your grocery store.