Ancho Ketchup

Place chilies, garlic and onion in large saucepan, cover with water. Heat to boil over high heat. Reduce heat to medium-low and simmer until peppers have absorbed some liquid and have become soft, about 15 minutes.

Remove chilies, garlic and onion with slotted spoon to food processor fitted with metal blade; reserve liquid. Add tomato paste, cumin, brown sugar and 1 cup of the reserved liquid. Puree, adding more pepper liquid until desired thickness is reached.

Adjust seasonings, adding salt, pepper and more brown sugar, if desired. Spoon ketchup into glass container and store in refrigerator until ready to use.