- 3 T. olive oil
- 1 medium white onion, sliced
- 2 cloves garlic, chopped
- 1 4″ piece of fresh ginger, peeled and sliced
- 1 (1/2″) piece fresh turmeric, peeled and sliced
- 3 whole cloves
- 1/2 star anise
- 1/2 t. mace
- 1 T. French sea salt
- 2 c. dried arbol chiles
- 4 plum tomatoes, charred
- 3 c. distilled white vinegar
- 1/2 c. honey
Heat the oil in large saucepan over high heat. Add onion and cook until soft and translucent, but not colored. Add the garlic, ginger, turmeric, cloves, star anise, mace, and salt. Cook, stirring for 2 minutes. Reduce heat to low, add the chiles, tomatoes and vinegar and simmer for 25 minutes. Let cool. Puree the mixture until smooth,. Add honey and stir to combine. Will keep in the refrigerator for up to 2 months.