1. Place the ancho chili peppers, onion and garlic in a large saucepan and cover with the water. Bring to a boil over high heat, reduce heat and simmer for about 15 minutes, or until the peppers have absorbed some liquid and have become soft.
2. Remove the peppers, onion and garlic with a slotted spoon and transfer them to a food processor. Reserve liquid. Add the brown sugar, vinegar, cumin, tomato paste and 1 cup of the peppers' cooking liquid. Puree, adding more pepper liquid until desired thickness is reached. Adjust seasonings with salt, pepper and more brown sugar if desired.
3. Spoon the ketchup into a glass container and store it in the refrigerator until ready to use.
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