Ingredients
1 tablespoon canola oil
1 small onion, coarsely chopped
3 cloves garlic, coarsely chopped
3 cups canned plum tomatoes, with their juices, pureed
1/4 cup ketchup
3 tablespoons molasses
2 tablespoons packed dark-brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon red-wine vinegar
2 dried ancho chiles, roasted, stemmed, and seeded
2 dried pasilla chiles, roasted, stemmed, and seeded
3 dried chile de arbol, roasted, stemmed, and seeded
4 canned chipotle chiles, pureed
Juice of 1/2 lemon
Coarse salt and freshly ground pepper
Preparation
In a medium heavy-bottomed saucepan, heat oil over medium heat. Add onions and garlic, and cook until translucent, 3 to 4 minutes. Add tomatoes, and bring to a boil.
Add the remaining ingredients, and return to a simmer. Cook, stirring occasionally, until thickened, 30 to 35 minutes. Transfer to a food processor, and puree until smooth. Season with salt and pepper. Return to saucepan, and let stand until room temperature.
