12th Street Cantina Chipotle Maple Barbecue Sauce

2 tablespoons vegetable oil
1 medium onion, diced
4 cloves garlic, peeled, minced
1 cup ancho chili puree
1 cup New Mexican chili puree
5 cups tomato puree
6 tablespoons pure maple syrup
2 tablespoons chipotle chili puree
3 tablespoons minced cilantro
1 teaspoon Mexican oregano
1 teaspoon salt or to taste

In skillet, heat oil; saute onion and garlic 5 minutes. Add ancho and New Mexican chile purees; cook 5 minutes more. Add tomato puree, maple syrup and chipotle puree; simmer for 20 minutes. Add cilantro, oregano and salt to taste. Use as dip or salsa, or as marinade or basting sauce for chicken or pork.

Makes about 1 quart.

Nutritional data per 1/4-cup serving: Calories, 68; protein, 2 grams; carbohydrates, 12 grams; fat, 2 grams; cholesterol, none; sodium, 168 milligrams