Robert Pearson's Sauces

• 1 large Spanish onion, finely diced
• 4 cups water
• 14 ounces catsup
• 10 ounces tomato puree
• 5 ounces Worcestershire sauce
• 2 tablespoons cider vinegar
• 5 ounces dry white wine
• 1 tablespoon brown sugar
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon powdered garlic

1. Place the onion and water in a medium-sized saucepan and bring to the boil.
2. Boil for two minutes.
3. Add the remaining ingredients and return to the boil.
4. Reduce heat and simmer for 10 minutes.
5. To make sauce of various degrees of hotness, continue as follows: Mild sauce: add six tablespoons ground ancho chili.
6. Medium-hot sauce: add the ancho chilis and four tablepoons ground New Mexican chilis.
7. Hot sauce: add four tablespoons ground gaujillo chilis and two cups of water.
8. Very hot sauce: add four tablespoons of ground gaujillo, two cups of water and four tablespoons ground arbol chili.
9. To finish the sauce, add the chilis (and water where indicated) and simmer two minutes longer, stirring often.
10. Put the sauce in a blender or food processor and process for four minutes, until the mixture is completely smooth.
11. (Refrigerate up to two weeks, if desired.)

spanish onion, water, catsup, tomato puree, worcestershire sauce, cider vinegar, white wine, brown sugar, ground cumin, ground coriander, powdered garlic

Taken from cooking.nytimes.com/recipes/8565 (may not work)