Red barbeque sauce

12 oz tomato purée
1/4 cup apple cider vinegar
1/4 cup + 2 Tbl molasses
4-5 chile d'Arbol pods
1/4 Tsp cumin seeds
2 cloves garlic
1/2 Tbl Worcestershire sauce
1 Tbl prepared yellow mustard
black pepper
De-stem and de-seed the chiles. Process the chiles and cumin seeds in a coffee grinder until a fine powder results.

Pulverize the garlic. Combine all ingredients into a non-reactive sauce pan. Season to taste with salt and black pepper. Bring the contents of the pan to a boil. Simmer slowly, stirring periodically for approximately 20 minutes - until the sauce is thick.

1/2 Tsp of ground cayenne pepper and 1/4 Tsp of ground cumin may be substituted for the chile d'arbol pods and cumin seeds.