This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Grilling, broiling, barbecuing - whatever you want to call it - is an art."
This is a spicy and a sweet barbecue sauce. If you don't like your sauces too spicy, cut back on one or two of the chipotles.
Servings: 8 | Serving size: 4 Tablespoons
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
Keeps well, tightly sealed and refrigerated, for 4-5 days. Cooking time does not include chilling time, which allows the flavors to blend, but this could be made ahead.
|3 large||chipotle chilis in adobo|
|1/4 cup||low-sodium ketchup|
|1/4 cup||maple syrup|
|1 cup||low sodium chicken or vegetable broth|
|1 tsp||canola oil|
|2 cloves||garlic (minced)|
|1 medium||red onion (about 1/2 pound) (minced)|
|1/8 tsp||ground allspice|
|1 Tbsp||lime juice|
|2 Tbsp||fresh cilantro (minced)|
Place the chilies, ketchup, maple syrup and chicken stock in a blender or mini-chopper and puree until smooth.
Heat the canola oil over medium heat and add the garlic and red onion. Cook gently for about ten minutes until the onion just begins to turn brown, then add the chipotle puree.
Add the salt, pepper and allspice. Cook for about 20 minutes until it begins to thicken.
Remove from the heat and add the lime juice and cilantro. Stir well and chill.
Serving size: 4 Tablespoons
|Calories 52||Calories from Fat 5|
|% Daily Value|
|Total Fat 1g||1%|
|Saturated Fat 0g||0%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 12g||4%|
|Dietary Fiber <1g||2%|
|Vitamin A 2%||Vitamin C 7%|
|Calcium 3%||Iron 1%|
|Vitamin K 1 mcg||Potassium 108 mg|
|Magnesium 6 mg|