Preparation:
Toast ancho and chipotle chiles in dry saucepan over medium-high heat until fragrant, about 1 to 2 minutes. Add water and bring to a simmer. Continue to simmer over medium heat until water has almost completely evaporated. Add red currant jelly, honey and vinegar, and bring to a boil. Remove immediately from the heat. Transfer to a food processor and puree. Place in a clean bowl and let cool. |
