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      whole         garlic cloves
   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           light brown sugar
     1/2  cup           ketchup
                        salt to taste

Preparation:

Smoke all vegetables and chilies 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. Whisk 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.