Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       small         tomato -- quartered 
  1       small         onion -- quartered 
  1       stalk         celery 
  1       red           bell pepper -- halved and seeded 
  2       cloves        whole garlic 
  1       small         turnip -- quartered 
  1       small         dried ancho chile pepper -- halved and seeded 
  1                     serrano pepper -- halved and seeded 
  2                     chipotle peppers -- halved and seeded 
  2       cups          chicken or veal stock 
  2       teaspoons     dry mustard 
   1/3    cup           raspberry vinegar 
   1/3    cup           brown sugar (substitute by brown sugar twin) 
   1/2    cup           German Lowcarb Ketchup 
                        salt to taste

Preparation:

Smoke all vegetables and chiles for 20 minutes. Transfer the ingredients to a medium saucepan with the stock. Bring to a boil and reduce the liquid by at least one third. Wisk in the mustard, strain and set aside. In a small saucepan, whisk together the sugar and vinegar. Bring to a boil and continue cooking until the mixture becomes syrupy, about 3 minutes. Add to the strained stock and whisk in the catsup. Strain the sauce through a fine strainer and season with salt to taste.