- 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
- 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.
Will keep in the refrigerator in an airtight container for up to 1 week.