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Ingredients
- • 2 tablespoons canola oil
- • 1 large Spanish onion, coarsely chopped
- • 5 cloves garlic, coarsely chopped
- • 3 cups canned plum tomatoes and juices, pureed
- • 1 cup water
- • 1/4 cup ketchup
- • 1/4 cup red wine vinegar
- • 1/4 cup Worcestershire sauce
- • 3 tablespoons Dijon mustard
- • 3 tablespoons dark brown sugar
- • 2 tablespoon honey
- • 1/4 cup molasses
- • 3 tablespoons ancho chili powder
- • 3 tablespoons pasilla chili powder
- • 2 to 4 canned chipotle chiles in adobo, pureed (depending on how spicy you like it)
- • Salt and freshly ground black pepper
Preparation
Step 1
Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water, bring to a boil and simmer for 10 minutes. Add the remaining ingredients and simmer for an additional 30 to 40 minutes until thickened, stirring occasionally.
Transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.