Yield: Approximately 4 Liters


1 Yellow Onion (skins removed and diced into 1″ pieces)
5 Stalks Celery (cut into 1″ pieces)
1 Jalapeño
2 Green Peppers (seeds removed and cut into 1″ pieces)
10 cloves Garlic
1 1/2 cups Red Wine
1/2 cup Worcestershire Sauce
1/4 cup Soy Sauce
1/4 cup Blackstrap Molasses
1/4 cup Balsamic Vinegar
1/4 cup Red Wine Vinegar
1 container Heinz Tomato Ketchup (114 oz)
2 tablespoons Chipotle Pepper liquid (from the can)
3 tablespoons Mustard Powder
1 stick Cinnamon
2 tablespoons Coriander Seeds
2 tablespoons Cumin Seeds
2 tablespoons Cocao Powder
1/4 cup Brown Sugar
1/4 cup Honey
Salt (to taste)


1 Large Sauce Pot
1 Whisk
1 Fine Mesh Strainer
1 Vita Prep/ Blender
1 Rubber Spatula


  1. Add onions, jalapeños, celery, green peppers and garlic to the vita prep/ blender and blend until smooth.
  2. Pour the puréed vegetables to the large sauce pot and reduce over medium heat.
  3. Once the purée has reduced and all of the liquid has dissipated, add the Red Wine and continue to reduce.
  4. Mix in remaining ingredients and simmer on low heat for about 1 1/2 hours.
  5. Remove from heat, strain through a fine mesh strainer into a large mixing bowl, and salt as needed.


The spice can be adjusted by adding more jalapeños and/ or adding some of the actual chipotles from the can. The sauce in this recipe will have some heat for those who are sensitive to spicy food.