Orange-Chipotle Sauce

Orange-Chipotle Sauce Recipe
Randy Mayor; Melanie J. Clarke

Yield:

2 cups (serving size: 1 tablespoon)

Recipe from

Cooking Light

Nutritional Information

Calories 36
Caloriesfromfat 23 %
Fat 0.9 g
Satfat 0.1 g
Monofat 0.6 g
Polyfat 0.1 g
Protein 0.4 g
Carbohydrate 7.2 g
Fiber 0.3 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 71 mg
Calcium 13 mg

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

Preparation

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.

Note:

Chris Schlesinger,

Cooking Light

June 2001
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