3 pounds red jalapenos

1 tbsp olive oil

1 white onion, diced

2 cups tomato puree

1 cup apple cider vinegar

½ cup honey

1 tbsp salt

½ tsp allspice, ground

2 tsp Mexican oregano, ground

¼ tsp cinnamon, ground

¼ tsp cloves, ground

½ tsp black pepper, ground

Smoke the jalapenos at 200°F for 2-3 hours, or until shriveled and smoky, but not dry.

Heat the olive oil in a medium pot and cook the onion, stirring often, until soft, about 5 minutes. 

Add the tomato, vinegar, honey, salt and spices and simmer for 20 minutes. Add the smoked chiles and simmer for an additional 20 minutes. Refrigerate or can the chipotles in a water bath.