In a skillet over medium heat, sauté the chiles, figs and onion in the butter for about 10 minutes, until the figs and chiles are tender and the onion is translucent. Transfer to a blender and add the sugar, stout, ketchup, both vinegars, the preserves, honey, salt and pepper. Puree until smooth, adding as much of the reserved chile soaking liquid as needed to reach the desired texture. Store in an airtight container in the refrigerator for up to 2 weeks. Makes about 6 cups.