12th Street Cantina Chipotle Maple Barbecue sauce

2 tablespoons vegetable oil
1 medium onion, diced
4 cloves garlic, peeled, minced
1 cup ancho chili puree
1 cup New Mexican chili puree
5 cups tomato puree
6 tablespoons pure maple syrup
2 tablespoons chipotle chili puree
3 tablespoons minced cilantro
1 teaspoon Mexican oregano
1 teaspoon salt or to taste

In skillet, heat oil; saute onion and garlic 5 minutes.
Add ancho and New Mexican chile purees; cook 5
minutes more. Add tomato puree, maple syrup and
chipotle puree; simmer for 20 minutes. Add cilantro,
oregano and salt to taste. Use as dip or salsa, or as

marinade or basting sauce for chicken or pork.

This recipe for 12th Street Cantina Chipotle Maple Barbecue
Sauce makes 1 qt.