Barbeque Sauce with Chipotles

      6    Chipolte chiles                     1    12 oz. cn tomato paste
      1 c  Boiling water                     1/2 c  Brn sugar
      2 tb Butter                          1 1/2 c  Cider vinegar
      1    Onion, diced                    1 1/2 ts Dry mustard (Coleman's)
      4    Garlic cloves, minced           1 1/2 c  Water
  1 1/2 ts Groun cumin                         1 tb Soy sauce
  1 1/2 ts Ground thyme                        1 ts Tabasco sauce

  Combine chiles and boiling water.  Soak for 1 hr.   Then remove the stems
  and seeds and chop.   In large nonaluminum saucepan, melt butter. Saute
  onion, garlic, cumin, and thyme oveer low hea until onions are soft and
  translucent, abt. 5 min.  Add the chiles, soaking water, and remaining
  ingreds.  Bring to boil.  Partially cover and simmer for 1 hr. Taste and
  adjust the seasonings.  Can be stored in 'fridge for 3 wks. Freezes well.

  Yield:  About  5 cups