Orange-Chipotle Sauce

Randy Mayor; Melanie J. Clarke

This recipe goes with Spicy Cumin-Crusted Chicken with Orange-Chipotle Sauce

Yield: 2 cups (serving size: 1 tablespoon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 36
  • Calories from fat: 23%
  • Fat: 0.9g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.4g
  • Carbohydrate: 7.2g
  • Fiber: 0.3g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 71mg
  • Calcium: 13mg

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

  1. 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.
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