Stock up on the essentials for this dish.

Yields: 2 ½ cups

½ cup chopped tomatoes (Pomi brand works well)

½ c. ketchup

½ c. yellow onion, coarsely chopped

2 T. grape seed or canola oil

1 large garlic clove, chopped

3 Cascabel peppers-toasted and seeded

2 New Mexican dried red chile peppers-toasted and seeded

½ c warm water

¼ c. Worcestershire sauce

¼ c. lemon juice

¼ c. apple cider vinegar

¼ c. dark beer

2 T. soy sauce

2 T. brown sugar

1 T. prepared mustard

1 t. salt

Toast chiles in a hot, dry pan for one minute. Cool and remove seeds and stems. Soak in the ½ c. warm water.

Heat oil in a medium pot and sauté onion for 2 minutes. Add minced garlic and sauté for an additional minute. Add chiles with liquid and all remaining ingredients. Bring to a boil and reduce to a simmer.