Heat canola oil in a medium saucepan over high heat.

Add the chopped onion to the saucepan.

Cook the onion until it softens, approximately 4 minutes.

Add the coarsely chopped garlic.

Cook the garlic for 30 seconds.

Stir in the ancho chile powder and ground cumin.

Cook the spices for another 30 seconds to bloom their flavors.

Add the pureed plum tomatoes to the saucepan.

Season the mixture with kosher salt and freshly ground pepper to taste.

Cook over medium-high heat, stirring occasionally, until the sauce thickens to the desired consistency, about 25 minutes.

Transfer the sauce to a food processor or blender.

Puree the sauce until smooth.

If the sauce is too thick, add water as needed to reach the desired consistency.

Return the sauce to the saucepan.

Stir in the honey.

Taste and adjust seasoning with more salt and pepper if needed.

Simmer for another minute to incorporate the honey