Place the chopped dried figs in a bowl and pour 1 cup of hot water over them. Let them sit for about 10 minutes so they can absorb the liquid and soften up.

In a medium-sized saucepan, heat a bit of olive oil over medium heat. Add the chopped onions and shallots, and cook for about 5 minutes, until they’re soft and just starting to turn translucent.

Toss in the minced garlic and chopped rosemary. Stir everything around for another minute or two, just until the garlic smells fragrant.

Next, mix in the tomato paste, along with the smoked paprika (or chipolata powder), cumin, ground cloves, and black pepper. Let it cook for another minute or so to bring out the flavour.

Pour the softened figs and their soaking water into the pan. Then add the balsamic vinegar, brown sugar, honey, and Worcestershire sauce. Give it all a good stir so everything is well mixed.

Turn the heat down to low and let the sauce simmer uncovered for about 15 to 20 minutes. Stir it now and then, until it thickens and the flavours come together.

If you prefer a smooth sauce, you can use an immersion blender right in the pan. Or, let it cool a bit, then blend it in a regular blender until it’s nice and smooth.

Give it a taste and add salt or more pepper if needed.

Let the BBQ sauce cool down completely. Then pour it into a clean jar or bottle.