Preparation:
1. Rehydrate the ancho and New Mexican chiles in warm water until soft, about 15 minutes.
2. Reserve water
3. Puree the rehydrated chiles, chipotles in adobo, pepper, cumin, oregano, and salt, using enough of the water from step 2 to make a paste.
4. Sauté the onion until translucent. Add roasted garlic and sauté for 5 minutes more.
5. Add the chile puree, vinegars, brown sugar, and ketchup and simmer for 30 minutes
Yield: 3.5 cups |
