2 tablespoons canola oil
1 yellow onion, chopped
4 cloves garlic, chopped
2 cups ketchup
2/3 cup water
¼ cup ancho chile powder
2 tablespoons smoked paprika
2 tablespoons dijon mustard
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
2 chipotle chiles in adobo, chopped
¼ cup dark brown sugar
2 tablespoons sugar
2 tablespoons honey
2 tablespoons molasses
2 tablespoons fresh lemon juice
1 teaspoon fresh ground pepper
1 teaspoon kosher salt
In a large saucepan heat canola oil over medium-high heat. Add onion; cook until soft, about 4-5 minutes. Add garlic and cook for 1 minute. Add ketchup and 2/3 cup water, bring to a boil. Reduce to simmer for 5 minutes.
Add the remaining ingredients simmer for 10 minutes, or until thickened, stirring occasionally.
Transfer the mixture to a food processor; puree until smooth. Pour into a mason jar; cool to room temperature.
Recipe printed from http://TheSlowRoastedItalian.com/
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