Preparation
Step 1
Stir the tomato paste, water, and vinegar in a large pot over medium heat. Mix in the sugar, Aji Panca paste, chipotle peppers, garlic powder, onion powder, jalapeno powder, red pepper flakes, and chilies. Let the mixture come to a boil, stirring constantly.
Step 2
Reduce the heat to low and simmer for 15 minutes. Remove from the heat and cool completely.
Step 3
Pour the sauce through a mesh sieve to rid of lumps and seeds. Pour a bit of water as you strain if the sauce is too thick. Store in an air-tight container and refrigerate for up to 4 weeks.
©insanelygood
Ingredients
1 (16-oz) can tomato paste
3⁄4 cup water
1⁄2 cup vinegar
3⁄4 cup sugar
2 tablespoons Aji Panca paste
2 tablespoons Chipotle Peppers in Adobo
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons smoked red pepper jalapeno powder
3 tablespoons red pepper flakes
15 dried chilies