Ingredients
3large chipotle chiles in adobo
¼cupketchup
¼cuppure maple syrup
1cupchicken broth,low-sodium
1tspground allspice
1tbspvegetable oil
1medium onion
2large garlic cloves
salt and freshly ground pepper
1tbsplemon juice,fresh
Preparation
In a blender, combine the chipotles with the ketchup, maple syrup, broth, and allspice and puree until smooth.
In a medium saucepan, heat the oil until shimmering. Add the onion and garlic and cook over moderately high heat for 5 minutes until golden.
Add the chipotle puree to the saucepan. Season with salt and pepper.
Cook over moderate heat for about 15 minutes until thickened. Stir in the lemon juice. Transfer to a bowl and let cool.
Brush on chicken, beef, lamb, pork, or ham during the last few minutes of grilling, broiling, or roasting. Or, dilute with a little chicken stock and use to deglaze pan drippings. Enjoy!
