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1
In a large, heavy saucepan heat the oil over medium heat and add the onion and garlic.
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2
Saute until they begin to wilt.
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3
Add the ketchup and chile paste (see recipe below) and saute for 4 minutes.
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4
Add all of the remaining ingredients stir and let simmer for 30 to 40 minutes.
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5
As the sauce thickens, stir more often so it does not scorch.
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6
Remove the sauce from the heat and allow it to cool.
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7
Place the sauce in a blender and puree.
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8
Store in the refrigerator.
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9
Chili Paste:.
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10
Place the ancho and Mexican chiles in a large saucepan and cover them with the chicken stock.
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11
Add the onion and garlic.
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12
Bring the stock to a boil over high heat, reduce heat and allow to simmer for about 15 minutes or until the peppers have absorbed some liquid and have become soft.
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13
Put the pepper mixture, cooking liquid, and chipotle peppers into a blender.
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14
Blend on low speed, increasing to high speed as the puree combines.
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15
Yield: 3 cups.
