14 oz tomato purée
1/3 cup apple cider vinegar
1/3 cup + 2 Tbl molasses
2 cloves garlic, smashed
7-8 chile de Arbol pods
1/4 - 3/8 Tsp cumin seeds
1/4 - 3/8 Tsp celery seed
salt to taste
black pepper to taste
Method
De-stem and de-seed the chiles. In a coffee grinder, process the chile pods and cumin seeds into a fine consistency.
Combine all ingredients in a non-reactive sauce pan. Bring the contents of the pan to a slow boil. Simmer slowly, stirring often for approximately 20 minutes - until the sauce is relatively thick.
note
3 1/2 Tbl of brown sugar and 3 1/2 Tbl of molasses can be substituted for the 1/3 cup + 2 Tbl molasses, above.