Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    chipolte chiles
   1      cup           boiling water
   2      tablespoons   butter
   1                    onion -- diced
   4                    garlic cloves -- minced
   1 1/2  teaspoons     ground cumin
   1 1/2  teaspoons     ground thyme
   1      12 oz can     tomato paste
     1/2  cup           brown sugar
   1 1/2  cups          cider vinegar
   1 1/2  teaspoons     Coleman's dry mustard
   1 1/2  cups          water
   1      tablespoon    soy sauce
   1      teaspoon      Tabasco sauce

Preparation:

Combine chiles and boiling water. Soak for 1 hour. Then remove the stems and seeds and chop. In large non-aluminum saucepan, melt butter. Sauté onion, garlic, cumin, and thyme over low heat until onions are soft and translucent, about 5 min. Add the chiles, soaking water, and remaining ingredients. Bring to boil. Partially cover and simmer for 1 hr. Taste and adjust the seasonings. Can be stored in 'fridge for 3 wks. Freezes well. Yield: About 5 cup