Begin by placing the Oregon blackberries in a blender or food processor and blend until smooth, about 1-2 minutes. Strain through a fine-mesh sieve to ensure a silky texture.

In a medium saucepan, combine the strained blackberry purée with honey, ketchup, apple cider vinegar, and brown sugar. Stir in grated garlic, minced ginger, onion powder, chipotle pepper, black pepper, and salt until well mixed.

Place the saucepan over low heat and let it simmer for 15-20 minutes, stirring occasionally until it thickens and coats the back of a spoon.

Remove from heat and let the sauce cool in the saucepan for a few minutes. Transfer to an airtight container and let cool completely before sealing; store in the refrigerator for up to 2 weeks.