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Prep Time: 9 Minutes Cook Time: 1 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Plan to use this as a last 15 minute glaze on BBQed pork & chicken. Rick Bayless of Frontera Grill and Topolobampo restaurants used this recipe on his television series, Mexico: One Plate at a Time to add verve to roasted peanuts. Buy a 7-ounce can of chipotle peppers in adobo sauce in the Mexican food aisle. Refrigerate or freeze leftover chipotles and sauce for use in another recipe. From the Tribune from the Food & Drink Weekly Guide. Ingredients:
6 canned chipotle chiles in adobo |
3/4 cup brown sugar |
1/4 cup ketchup, plus |
2 tablespoons ketchup |
1 tablespoon salt |
3 limes, juice of |
Directions:
1. Place chipotles in a blender or food processor.
2. Add 3 tablespoons of the adobo sauce from the can, brown sugar, ketchup, salt and lime juice.
3. Puree until smooth.
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