1 22 oz can crushed tomatoes
1/4 to 1/2 cup minced chipotle peppers
1 Tablespoon ancho chili powder
4 Tablespoons honey
3 cloves garlic, finely minced or run through a garlic press
1 Tablespoon minced cilantro (optional)
1 teaspoon salt
1/4 cup boiling water
Place the chipotle peppers in a heat-proof container and pout the boiling water over them. Let it sit for 30 minutes. Drain off any water that hasn’t been absorbed.
Heat the tomatoes, garlic, cilantro and salt in a pot on the stove (don’t use aluminum). When it reaches a light boil, add the chipotle, ancho, and honey. Let it simmer for about 30 to 45 minutes, stirring frequently, until the sauce has thickened. Let it cool and store in the refrigerator in a glass jar.
I’ve used this as a barbecue sauce for pork and chicken done out on the grill. Or add a tablespoon or two to your homemade guacamole. It also tastes great with some good corn chips. It is sweet, smokey and spicy all at the same time.