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Chipotle Glaze / Ketchup / Barbeque Sauce

Yield: 1 servings

Ingredients and directions for this recipe

1 tb Olive oil
1 c Chopped onion
2 ts Minced garlic
1/2 c Dried apricots - (4 ounces);
-chopped
3/4 c Dry white wine
3/4 c Chicken or vegetable stock
1/2 c Fresh orange juice
2 lg Dried California or New
-Mexico chiles; stemmed,
-seeded,
; torn in small pieces
1 Dried or canned chipotle
-chiles; stemmed, chopped
Coarse; (1 to 2)
1/4 c Maple syrup
2 ts Dijon mustard
Salt; to taste

Heat the oil in a heavy-bottomed saucepan and saute the onion and
garlic until lightly colored. Add the apricots, wine, stock, orange
juice and chiles and simmer covered for 30 minutes or until chiles
are very soft. Cool slightly and puree mixture in a blender along
with maple syrup and mustard. Strain to eliminate any seeds and add
salt to taste. Depending on use, thin with additional stock or orange
juice if desired. Store covered in refrigerator up to 2 weeks. This
recipe yields approximately 2 cups.

See also:
Previous recipe Chipotle Fried Onion Rings
Next recipe Chipotle Gravy

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