- 1 cup (250 mL) rice vinegar
- 1 cup (250 mL) cider vinegar
- 2 tsp (10 mL) ground cloves
- 1 tsp (5 mL) ground allspice
- 1 onion, cut into quarters
- 10 cloves garlic
- 1 cup (250 mL) lightly packed brown sugar
- 1½ cups (375 mL) Homemade Ketchup or store-bought
- 1 can (7 oz/215 g) chipotle peppers in adobo sauce, drained
- 2 tbsp (25 mL) fresh cilantro leaves
- 1 tbsp (15 mL) Worcestershire sauce
- In a deep saucepan over medium heat, combine rice vinegar, cider vinegar, cloves and allspice. Bring to a low boil. Set aside.
- In work bowl fitted with metal blade, process onion, garlic, brown sugar, ketchup, chipotle peppers, cilantro and Worcestershire sauce until finely chopped, about 30 seconds. Add to cider mixture and bring to a gentle boil over medium heat. Reduce heat and boil gently, stirring often, until reduced to a thick sauce, about 1 hour. Let cool.
- Variation: Omit the chipotle peppers for a basic chili sauce.