4 ancho chile peppers

2 cups water

1 cup catsup

1 cup cider vinegar

1/2 cup Worcestershire sauce

2 Tbsp paprika

2 Tbsp dry mustard

1 tsp freshly ground pepper

1/2 tsp cracked black pepper

1/2 lemon

1/4 cup butter

Toast anchos in a large skillet over medium heat, turning once, 4 to 5 minutes, until they are softened. Transfer to a saucepan; add water. Bring to boil. Reduce heat; simmer anchos 5 minutes. Remove from heat; let stand 10 minutes. Remove anchos, reserving water. Discard chile seeds and stems. Place anchos and reserved water in a blender; puree until smooth.

 

Transfer ancho mixture to a medium saucepan. Stir in catsup, vinegar, Worcestershire sauce, paprika, mustard, ground pepper, and cracked pepper. Squeeze juice from lemon half into mixture; add lemon half. Bring to boil. Reduce heat; gently boil 30 minutes. Remove and discard lemon half; stir in butter.

Makes 4 cups.