Chipotle Glaze / Ketchup / Barbeque Sauce Recipe
Servings: 1
Ingredients
- 1 Tbsp. extra virgin olive oil
- 1 c. minced onion
- 2 tsp chopped garlic
- 1/2 c. dry apricots (4 ounces) minced
- 3/4 c. nonfat vegetable stock or possibly chicken stock
- 3/4 c. dry white wine
- 1/2 c. fresh orange juice
- 2 lrg dry California chiles (1 oz) or possibly New Mexico chiles stemmed and seeded and torn into small pcs
- 1 x dry chipotle chiles or possibly canned (1 to 2) stemmed and coarsely minced
- 1/4 c. maple syrup
- 2 tsp Dijon mustard Salt to taste
Directions
- Heat the oil in a heavy bottomed saucepan and saute/fry the onion and garlic till lightly colored. Add in the apricots, wine, stock, orange juice and chiles and simmer covered for 30 min or possibly till chiles are very soft.
- Cold slightly and puree mix in a blender along with maple syrup and mustard. Strain to eliminate any seeds and add in salt to taste. Depending on use, thin with additional stock or possibly orange juice if you like. Store covered in refrigerator up to 2 weeks.
- Yield: approximately 2 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 798g | |
| Calories 641 | |
| Calories from Fat 127 | 20% |
| Total Fat 14.37g | 18% |
| Saturated Fat 2.01g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 731mg | 30% |
| Potassium 1016mg | 29% |
| Total Carbs 97.17g | 26% |
| Dietary Fiber 4.4g | 15% |
| Sugars 74.05g | 49% |
| Protein 4.03g | 6% |
