Ingredients

• 2 tablespoons (1/4 stick) butter
• 1/2 medium red onion, finely diced
• 3 garlic cloves, minced
• 6 plum tomatoes, coarsely diced
• 1/4 cup ketchup
• 3 tablespoons dark molasses
• 2 tablespoons Dijon mustard
• 2 tablespoons dark brown sugar
• 1 tablespoon honey
• 1 teaspoon cayenne
• 1 tablespoon ancho chile powder (available at
• Hispanic or specialty markets)
• 1 tablespoon pasilla chile powder (available at
• 1 tablespoon paprika
• 1 tablespoon Worcestershire sauce

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Instructions

1. In a large saucepan over medium heat, melt the butter and sweat the onion and garlic until translucent, about 3 minutes. Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer 20 minutes.
2. Puree the mixture in a food processor, pour into a bowl, and let cool at room temperature. May be refrigerated up to 1 week or frozen.