Recipes from Mexico :: Mexican Salsas and Condiments
1 Tbsp. extra-virgin olive oil
2 c. sliced onions
1 1/2 (one and one-half) c. cider vinegar
2 ancho chiles and 6 chipotle chiles,
stemmed, seeded and roasted
10 large cloves garlic, roasted
1 c. molasses, or to taste
2 1/2 (two and a half) c. catsup
1/2 c. water
Salt, to taste
In a large skillet over med.-high heat, heat the olive oil and sauté onions until they are browned and completely soft, about 3 mins.
Add vinegar and bring it to a simmer. Add chiles to the pan along with the garlic, molasses and catsup; stir well to blend. Simmer for 5 to 8 mins. or until the flavors are blended.
Add some or all of the water to adjust the consistency. Put sauce into a blender and purée it until smooth. Strain sauce through a coarse-meshed sieve.
Store in an airtight container in the refrigerator for up to 8 days.
