This sticky sauce is better for dipping than basting, since its sugars will cause food to stick to the grill. Try it with shrimp.
2 teaspoons canola oil
1 cup finely chopped onion
2 garlic cloves, minced
3/4 cup water
1/2 cup bottled chili sauce
2 tablespoons red wine vinegar
1 teaspoon chipotle chile powder
1 teaspoon ground ancho chile pepper
1 (12-ounce) can cola
1 jalapeño pepper, chopped
How to Make It
Heat oil in a medium saucepan over medium-high heat. Add onion and garlic; cook 2 minutes or until onion is tender. Add 3/4 cup water and the remaining ingredients. Bring to a boil; reduce heat and simmer until reduced to 1 1/2 cups (about 12 minutes).
Place half of chili sauce mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid spills). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining chili sauce mixture.
I've made this a number of times with grilled shrimp and it's always a hit! Diet Coke cuts calories and an unseeded jalapeno or two give it a super spicy flavor! Served with Dracula's Revenge and Haricots Verts with Browned Garlic.
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