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- 1 medium white onion
- 2 garlic cloves
- 2 cans chipotle chiles + 1 Tbsp. sauce from can (available in your grocer's Latin American section)
- 1 Tbsp. ground cumin
- 1 tsp. chile powder
- 2 Tbsp. light brown sugar
- ½ cup apple cider vinegar
- 2 Tbsp. ketchup
- 2 Tbsp. mustard, we like the classic French's but use your favorite here!
- 1 1/2 cups canned tomatoes, crushed or pureed
- salt and pepper to taste
- olive oil
- Chop the onion into ½-inch pieces. Chop the garlic into very small pieces. Roughly chop the chipotle peppers.
- In a large saucepan, heat 1 tablespoon olive oil. Add in the onions and sauté until translucent, about 5 to 7 minutes.
- Add in the garlic and chipotle peppers. Stir and allow to cook slightly, 2 minutes.
- Add in the cumin, chile powder, and brown sugar. Stir and allow to caramelize on the bottom of the pan, about 5 minutes.
- Once fragrant and darker in color, add in the apple cider vinegar. Deglaze the pan, scraping up all small bits from the bottom. Allow to reduce by half, for approximately 3 minutes.
- Add in the ketchup and mustard, stir to combine. Add in the tomatoes. Cover and allow to simmer over low heat for 30 minutes.
- Take off heat, allow to cool and put into a food processor or blender. Blend until smooth. Taste and season with salt and pepper.