Start by bringing a small pot of water to a boil. Turn off the heat, drop in the 5 dried ancho chilies, and let them soak for about 10–15 minutes until they’re soft and pliable. Once rehydrated, remove the stems and seeds, then roughly chop them.

In a medium saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and sauté for about 3–4 minutes until it becomes translucent. Stir in the minced garlic and cook for another minute don’t let it burn.

Add the tomato paste, molasses, brown sugar, and all your spices – cumin, ancho chili powder, cayenne, paprika into the pan with the onions and garlic. Stir constantly for about 2 minutes so the flavors wake up and meld.

Pour in the cider vinegar, Worcestershire sauce, and ½ cup water. Add your chopped rehydrated ancho chilies. Stir everything together, bring to a gentle simmer, and let it cook uncovered for about 20 minutes, stirring occasionally. It should thicken slightly.

Once the mixture is cooled slightly, pour it into a blender or use an immersion blender in the pot. Blend until completely smooth. Taste and adjust salt and pepper to your liking.

Let the sauce cool completely, then pour it into a glass jar or bottle. Store in the fridge for up to 2 weeks. It tastes even better the next day once the flavors settle in.