4/5
(1 Votes)
Ingredients
- 1 teaspoon olive oil
- yellow onion, chopped
- 1 poblano chile, chopped
- 2 cloves garlic, minced
- 2 dried chipotle chiles, toasted and ground
- 1 ancho chile, toasted and ground
- 2 tablespoons tomato paste
- 1/4 cup light corn syrup
- 1/4 cup apple juice
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 1 tablespoon cider vinegar
- 1 teaspoon Worcestershire sauce
- I/2 teaspoon liquid smoke
- salt and freshly ground pepper
Preparation
Step 1
In a saucepan over medium-high heat, Warm the oil. Add onions, poblano and garlic, and cook 5 minutes. Stir in the ground chiles, and cook an additional 2 minutes, stirring. Add remaining ingredients, and simmer. Cook for 20 minutes, until thickened.
Pour sauce into a blender, and purée. Season with salt and pepper, and let sit for about 30 minutes before use. Refrigerate up to 8 days.