Step 1

In a medium saucepan, add the chiles ancho and the cup of water. Simmer for 10 minutes.

Step 2

In a blender, add the chiles ancho with the water, onion, carrot, sugar, lemon juice, vinegar, cumin, black pepper, salt and molasses. Puree until smooth.

Step 3

Sauce will keep in refrigerator for up to 2 weeks.