Ingredients
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2 tbsp vegetable oil
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1/2 cup diced onions
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1/2 tsp salt
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1 tbsp minced garlic
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2 small canned chipotle chilies in adobo
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1 (15 oz) can tomato sauce
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1/2 cup white wine vinegar
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3 tbsp Worcestershire sauce
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1/4 cup packed light brown sugar
Steps
1
In a medium saucepan, heat the oil on medium. Add the onions and salt. Cook 5 min., stirring often. Add the garlic and cook 1 min., stirring constantly.
2
Stir in the chilies, tomato sauce, vinegar, Worcestershire sauce, and sugar. Heat to a boil on high, then reduce heat to simmer. Cook 15 min., until slightly reduced, stirring occasionally.
3
Let mixture cool, then purée in blender or food processor until smooth. Refrigerate for up to 2 weeks.
