2 tbsp Unsalted butter
1/2 medium Red onion, finely diced
1 Garlic clove, finely diced
6 Plum tomatoes, coarsely diced
1/4 cup Ketchup
2 tbsp Dijon mustard
2 tbsp Dark brown sugar
1 tbsp Honey
1 tsp Cayenne
1 tbsp Ancho chile powder
1 tsp Pasilla chile powder
1 tbsp Worcestershire sauce
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In a medium saucepan over medium heat, heat the butter and sweat the onion and garlic until translucent. Add the tomatoes and simmer for 15 minutes. Add the remaining ingredients and simmer for 20 minutes.
Puree the mixture in a food processor, pour into a bowl, and allow to cool at room temperature. Will keep for 1 week or several months frozen.
Yield: 5 cups |
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