From Chef Brian Shea’s Kitchen at The Barley House Restaurant & Tavern in Concord


  • Olive oil
  • 1/2 cup white onion, chopped
  • 28 ounce can diced roasted tomatoes
  • 2 chipotle peppers*
  • 1/4 cup white wine vinegar
  • 1/4 cup balsamic vinegar
  • 1/4 cup sugar
  • Salt and pepper to taste



  1. Heat a little olive oil in a medium saucepan; add the onions and sauté until transparent. Add the tomatoes, chipotle peppers, white wine vinegar, balsamic vinegar and sugar. Simmer over low heat for about 45 minutes – 1 hour.
  2. Puree with a hand held blender. Season with salt and pepper to taste. Cool and store in the refrigerator.

br* Look for 7 ounce cans Chipotle Peppers in the international or specialty aisle of your supermarket.