This sauce gets some heat from chipotle chiles and some tang from lime juice. It’s perfect with any Southwestern- or Mexican-inspired sausages like Fresh Mexican Chorizo.
2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, minced
2 canned chipotle chiles in adobo sauce, drained and finely chopped
2 cups crushed tomatoes in tomato puree
1/2 cup firmly packed dark brown sugar
1/4 cup cider vinegar
3 tablespoons freshly squeezed lime juice
2 teaspoons dry mustard powder
Salt and hot red pepper sauce to taste
1. Heat oil in a saucepan over medium-high heat. Add onion, garlic, and chiles and cook, stirring frequently, for 5 minutes, or until onion softens. Stir in tomatoes, sugar, vinegar, lime juice, and mustard, and bring to a boil over medium heat, stirring frequently.
2. Reduce the heat to low and simmer sauce, uncovered, for 15 minutes. Keep warm.
Note: The sauce can be refrigerated up to 2 weeks or frozen up to 3 months.