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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This recipe goes with Spicy Cumin-Crusted Chicken with Orange-Chipotle Sauce Ingredients:
2 tablespoons olive oil |
1 cup chopped onion |
1 cup chopped tomato |
2 tablespoons minced garlic(about 6 cloves) |
2 tablespoons chopped drained canned chipotle chile in adobo sauce |
2 cups fresh orange juice (about 4 oranges) |
1 cup white vinegar |
1/2 cup ketchup |
1/4 cup packed brown sugar |
1/4 cup molasses |
1/4 teaspoon kosher salt |
1/4 teaspoon black pepper |
1/4 cup fresh lime juice |
1/2 cup chopped fresh cilantro |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté for 10 minutes or until browned, stirring frequently. Add tomato, garlic, and chile; cook 3 minutes. Add orange juice and vinegar; bring to a boil. Reduce heat; simmer until reduced to 1 1/3 cups (about 30 minutes). Stir in the ketchup, sugar, molasses, salt, and pepper; cook 5 minutes. Place mixture in a food processor; process until smooth. Stir in lime juice and cilantro.
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