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• 1 medium-sized sweet onion, diced
• 1 tablespoon olive oil
• 28-ounce can of whole tomatoes
• ½ cup of apple cider vinegar
• ¼ cup brown sugar
• 1 teaspoon molasses
• ½ teaspoon cinnamon
• ½ teaspoon ground cloves
• 1 teaspoon celery seeds
• 3 chipotle peppers in adobo – for chipotle variant
• Salt to taste

1. On medium low heat, cook the diced onion in the olive oil in a medium-sized pot just until the onions start to brown a bit on the ends.
2. Add the tomatoes and their juice to the pot, crushing the tomatoes with the back of a spoon.
3. Stir in the rest of the ingredients, bring to a boil and then simmer for an hour, stirring occasionally.
4. After an hour, puree the mixture, and then continue to cook on low heat until it reaches your desired thickness.

Makes about a pint.

From http://feeds.feedburner.com/HomesickTexan