1tbspMexican whole leaf oreganoyou can substitute regular oregano
1tspHot Smokey Chipotle powderAdjust amount of chipotle to calibrate the heat level as follows: mild - no chipotle, medium - 1/2 tsp, spicy - 1 tsp or more. You can always add more, but you can't take it out!
1tspgranulated garlic or garlic powder
1tspsaltadjust to taste at the end
120 oz cantomatoes (crushed, whole or diced)
1medium onion, roughly chopped
2tbspsoy saucebe sure to use gluten free if that's an issue
3tbspcider vinegaryou can another type of vinegar - be sure to avoid malt vinegar if you require gluten free
1/2cupmaple syrup or brown sugar
Rip the chilies into 1 or 2 inch pieces. Discard the stem. Whether or not to use the seeds is a personal choice. They add more heat and a slightly more bitter taste to the final product that many people like - it's up to you.
Have your boiling water ready. Keep a close watch as you toast - you don't want to burn them! Place the chilies In a medium hot skillet in a single layer. Press down with a spatula to get an even toasting, and flip over once or twice. You should see them start to 'sweat' a bit, but not smoke. This shouldn't take much more than a minute.Place the toasted bits into a measuring cup and pour about 1/2 cup boiling water on top. Submerge them using a drinking glass to weigh them down. Let the chilies soak for 20 minutes or so.
Place all the other ingredients in your saucepan and bring up to a boil on medium-high heat. When the chilies are done soaking, add them to the pot, along with the soaking liquid.
Reduce heat to simmer. Allow to simmer for 1 hour, stirring regularly, scraping down the side of the pot each time. You want it to be about as thick as ketchup, so add water or cook a bit longer to get it where you like.Allow to cool before blending
Carefully tip the pot into a blender or food processor bowl. Whiz it on high for a minute or more until it's completely smooth in texture and the whole spices are ground up.Adjust salt to taste. Remember, condiments should be a little salty.Pour into a 1 qt jar and store in the fridge. This will keep for a few months.