- 3/4 c minced onion
- 3 cloves minced garlic
- 1 T olive oil
- 5 Fresno chilis (seeded and minced, optional)
- 1 ancho chili (seeded and minced)
- 1/4 t crushed red pepper flakes
- 2 T Sugar (Dark Brown)
- 1 T cumin seeds
- 1 cinnamon stick
- 6 oz tomato paste
- 2 T cider vinegar
Sweat the onion and garlic with a 3-finger pinch of salt in the olive oil over a medium heat in a nonreactive 2-quart saucepan until translucent, about 2 minutes. Add the Fresno chili, ancho chili, and red pepper flakes. Cook for a minute or two. Add the brown sugar, cumin, cinnamon, tomato paste, and vinegar and simmer for 10 minutes. Add 3 cups water, bring to a gentle simmer, and cook over low heat for 2 hours.
Remove from the heat and let cook for 15 minutes. Discard the cinnamon stick. Puree the mixture in a blender and strain through a sieve, pushing any solids through. Let cool, then cover, and refrigerator for up to one month.