• 3 tablespoons extra virgin olive oil
• 2 medium white or yellow onions, finely chopped
• 4 garlic cloves, very finely chopped
• 1/2 teaspoon cayenne pepper
• 2 cups Tomatillo Chile sauce
• One 15-ounce can crushed tomatoes
• 1/2 cup molasses
• 1/2 cup apple cider vinegar
• Grated zest and juice of 1 lime

Heat the olive oil in a large saucepan over medium heat. Add the onions and garlic and cook them until softened and translucent, about 6 minutes. Add the cayenne, Tomatillo Chile Sauce, tomatoes, molasses, vinegar, and orange zest and juice and bring the mixture to a boil. Reduce the heat and simmer, stirring occasionally, until reduced and thick, about 45 minutes.