2 tbsp. oil
1 medium onion, peeled, finely diced
3 cloves garlic, peeled, minced
8 plum tomatoes, washed, seeded, coarsely diced
1/4 cup ketchup
1/2 cup red wine vinegar
1 tablespoon Worcestershire sauce
1/4 cup water
3 tablespoons dark molasses
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar
1 tablespoon honey
1 teaspoon cayenne pepper
1 tablespoon ancho chile powder
1 tablespoon pasilla chile powder
1 tablespoon paprika
In a large saucepan, heat the canola oil over medium heat. Add the onion and garlic and cook about 5 minutes or until softened but not colored. Add the tomatoes and simmer 15 minutes. Stir in the ketchup, red wine vinegar, Worcestershire sauce, water, molasses, mustard, brown sugar, honey, cayenne pepper, ancho and pasilla chile powders and paprika. Simmer for 20 minutes. Remove from heat and cool slightly, then puree in a food processor until smooth. Cook till warm.
1 medium onion, peeled, finely diced
3 cloves garlic, peeled, minced
8 plum tomatoes, washed, seeded, coarsely diced
1/4 cup ketchup
1/2 cup red wine vinegar
1 tablespoon Worcestershire sauce
1/4 cup water
3 tablespoons dark molasses
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar
1 tablespoon honey
1 teaspoon cayenne pepper
1 tablespoon ancho chile powder
1 tablespoon pasilla chile powder
1 tablespoon paprika
In a large saucepan, heat the canola oil over medium heat. Add the onion and garlic and cook about 5 minutes or until softened but not colored. Add the tomatoes and simmer 15 minutes. Stir in the ketchup, red wine vinegar, Worcestershire sauce, water, molasses, mustard, brown sugar, honey, cayenne pepper, ancho and pasilla chile powders and paprika. Simmer for 20 minutes. Remove from heat and cool slightly, then puree in a food processor until smooth. Cook till warm.
