1 tablespoon minced canned chipotle chili in adobo sauce (including sauce) or 1 teaspoon hot sauce
How to Make It
In a 4- to 5-quart pan, combine pineapple juice concentrate, tomato paste, tequila, lemon juice, vinegar, garlic, and chipotle chili. Bring to a boil over medium-high heat and stir often until reduced to 2 cups, about 20 minutes. Use sauce, chill airtight up to 2 weeks, or freeze.