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

¼ cup Worcestershire sauce

3 tablespoons Dijon mustard

3 tablespoons dark brown sugar

2 tablespoon honey

1/4 cup molasses

3 tablespoons ancho chile powder

3 tablespoons pasilla chile powder

2-4 canned chipotle chiles in adobo, pureed (depending on how spicy you like it)

Salt and freshly ground pepper

Preparation

  1. Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3-4 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 30-40 minutes until thickened, stirring occasionally.
  2. 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.