3 Pasillo chiles, dried
1/2 medium Onion, cut into wedges
6 cloves garlic
2 tablespoons Coconut Oil
1 cup Ketchup
1 tablespoon Tomato Paste
3/4 cup strong black coffee
1/4 cup Maple Syrup
1 tablespoon Kosher Salt, plus additional for seasoning
2 teaspoon dried Oregano
1/4 teaspoon ground Cloves
1/2 teaspoon Cumin
1 tablespoon Red Wine vinegar
Split, stem, and seed the chiles. Toast the chiles in a dry skillet over medium-high heat, turning and flattening with a spatula, until fragrant, about 3 minutes. Put the chiles in a heatproof bowl, cover with very hot water, and set aside until soft, about 30 minutes. Drain, reserve soaking liquid, chop chiles roughly, and set aside.
While the chiles soak, roast the onion and garlic in the oven, about 8 minutes. Cool, squeeze the garlic out of the skin, and put in a blender with chiles and onion. Puree to a paste, adding soaking liquid as needed (about 3/4 cup) to help the mixture break down.
Heat the oil in the skillet over medium-high heat. Add the chile mixture and cook, stirring, until thick and fragrant, about 4 minutes. Add the Ketchup, tomato paste, coffee, maple syrup, 1 tablespoon salt, oregano, cloves, and cumin. Adjust the heat to maintain a gentle simmer and cook, stirring occasionally, until slightly thickened, about 15 minutes.
Stir in vinegar and season with salt to taste.