Title: Chipotle Barbecue Sauce
Categories: Ethnic Sauce
Yield: 5 Servings

6		Chipolte chiles
1	c	Boiling water
2	tb	Butter
1		Onion, diced
4		Garlic cloves, minced
1 1/2	ts	Groun cumin
1 1/2	ts	Ground thyme
1		12 oz. cn tomato paste
1/2	c	Brn sugar
1 1/2	c	Cider vinegar
1 1/2	ts	Dry mustard (Coleman's)
1 1/2	c	Water
1	tb	Soy sauce
1	ts	Tabasco sauce

Combine chiles and boiling water. Soak for 1 hr. Then remove the stems and seeds and chop. In large nonaluminum saucepan, melt butter. Saute onion, garlic, cumin, and thyme oveer low hea until onions are soft and translucent, abt. 5 min. Add the chiles, soaking water, and remaining ingreds. Bring to boil. Partially cover and simmer for 1 hr. Taste and adjust the seasonings. Can be stored in 'fridge for 3 wks. Freezes well.

Yield: About 5 cups

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