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2 cups drained canned tomatoes
3 tablespoons Ancho chile powder
3 tablespoons Pasilla chile powder
1 canned chipotle -- seeded and diced
1 tablespoon honey
1 tablespoon dark brown sugar
3 tablespoons red wine vinegar
1 teaspoon cayenne
1/4 cup chopped garlic
1/4 cup olive oil
Puree the marinade ingredients in a food processor.
Yield: 3 cups
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