Makes 1 1/2 cups
1 to 2 dried chipotle chili peppers (depending on how spicy you want your sauce)
1 tablespoon canola oil
1 small yellow onion, diced
4 cloves garlic, minced
6 ounces tomato paste
1/4 cup freshly squeezed lemon juice
2 tablespoons Worcestershire sauce (optional)
2 tablespoons honey
2 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
1 teaspoon sea salt
1/2 teaspoon smoked paprika
Bring a kettle of water to a boil. Place the peppers in a shallow bowl, then pour over enough boiling water to cover them.
Cover the bowl with a plate to lock in the steam. Allow the peppers to sit until they’re supple and rehydrated, about 20 minutes. Remove the peppers and reserve the soaking liquid.
Cut the stems off the peppers and remove the seeds and ribs with your fingers; discard them. Roughly chop the peppers and set them aside.
Meanwhile, heat the oil in a medium saucepan. Sauté the onion over medium-high heat until it’s soft and just beginning to brown, about 6 minutes. Add the garlic and cook 2 minutes more.
Stir in the tomato paste, diced peppers, and 1/2 cup of the reserved soaking liquid. Cook over medium heat until thickened, about 5 minutes.
Add the remaining ingredients and simmer 5 minutes more, or until the sauce is the texture of ketchup.