Dry roast the ancho peppers on a hot pan about 1-2 minutes per side. The peppers will puff slightly and the skins will begin to turn red.

Set them into a large pot of boiling water and remove from heat. Let them soak covered in water for 30 minutes.

Remove the stems and coarsely chop the anchos. Reserve the soaking liquid.

Set the chopped anchos into a food processor.

Heat the oil in a pan to medium heat and add the onion. Cook about 5 minutes to soften.

Add the garlic and tomato and cook another minute or so, until you can smell the garlic. Add them to the food processor.

Add the vinegar, cumin, oregano and a bit of salt and pepper along with about 1 cup of the soaking liquid. Process until it smooths out.

The sauce will be thick at this point. You can add more soaking liquid to achieve your desired consistency.

Give it a taste. You can adjust with salt and pepper and this point, and if you feel it needs a touch of sweetness, add the honey and process a bit more.

Press the sauce through a coarse strainer into a bowl. I use a wooden spoon to push it through.

Store in the fridge in an airtight container.

As a tasty variation, add up to 15 ounces (1 can) of tomato sauce while cooking, or after you strain the ancho chili sauce to simmer. It makes for an outstanding final sauce. Or, swirl in anywhere from 1 tablespoon to a cup of the ancho chili sauce to tomato sauce to liven up any dish.