2 Roma tomatoes, grilled whole
2 tsp. olive oil
2 oz. white onion, diced
1 Tbsp. garlic, minced
3/4 cup water
1 Ancho chile, deseeded and stemmed
1 tsp. chipotle adobo sauce
1 tsp. sugar
Juice of 1/2 lemon
Kosher salt and fresh ground black pepper to taste
Add olive oil to a medium sauté pan over a medium-high heat. Caramelize the white onion, about 5 minutes. Add the garlic and cook for additional 2 minutes.
Combine all ingredients in a blender and puree until smooth.
Place in a medium saucepan and simmer over medium heat for 20 minutes. Season sauce to taste with lemon juice, salt and black pepper.
Makes about 1 quart.