INGREDIENTS
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2 tablespoons canola oil
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1 large Spanish onion, coarsely chopped
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5 cloves garlic, coarsely chopped
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3 cups canned plum tomatoes and juices, pureed
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1 cup water
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1/4 cup ketchup
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1/4 cup red wine vinegar
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¼ cup Worcestershire sauce
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3 tablespoons Dijon mustard
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3 tablespoons dark brown sugar
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2 tablespoon honey
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1/4 cup molasses
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3 tablespoons ancho chile powder
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3 tablespoons pasilla chile powder
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2-4 canned chipotle chiles in adobo, pureed (depending on how spicy you like it)
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Salt and freshly ground pepper