Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      whole         ancho chilies -- seeded
   1      cup           warm water
   2      whole         New Mexican chilies -- seeded
     1/2  can           chipotles in adobo
   1      cup           water
   1      teaspoon      ground pepper
   1      teaspoon      cumin
   1      teaspoon      oregano
   1      teaspoon      salt
   1      tablespoon    canola oil
   1      medium        onion -- diced
  10      cloves        garlic -- peeled and chopped
     1/2  cup           cider vinegar
   2      tablespoons   balsamic vinegar
     1/4  cup           brown sugar -- firmly packed
   1 1/2  cups          ketchup

Preparation:

1. Rehydrate the ancho and New Mexican chilies in warm water until soft, about 15 minutes. 2. Reserve water 3. Puree the rehydrated chilies, 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