Step 1

Stir the tomato paste, water, and vinegar in a large pot over medium heat. Mix in the sugar, Aji Panca paste, chipotle peppers, garlic powder, onion powder, jalapeno powder, red pepper flakes, and chilies. Let the mixture come to a boil, stirring constantly.

Step 2

Reduce the heat to low and simmer for 15 minutes. Remove from the heat and cool completely.

Step 3

Pour the sauce through a mesh sieve to rid of lumps and seeds. Pour a bit of water as you strain if the sauce is too thick. Store in an air-tight container and refrigerate for up to 4 weeks.