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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 258g Recipe makes 1 1/2 cups) The following items or measurements are not included below: 6 chipotle chiles in adobo |
||
| Calories 491 | ||
| Calories from Fat 2 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.3g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 5363mg | 223% | |
| Potassium 699mg | 19% | |
| Total Carbohydrate 128.5g | 42% | |
| Dietary Fiber 0.5g | 1% | |
| Sugars 120.8g | ||
| Protein 1.4g | 2% | |
Chipotle Glaze
By: Buster's friend
Dec 1, 2008
Plan to use this as a last 15 minute glaze on BBQed pork & chicken. Rick Bayless of Frontera Grill and Topolobampo restaurants used this recipe on his television series, "Mexico: One Plate at a Time" to add verve to roasted peanuts. Buy a 7-ounce can of chipotle peppers in adobo sauce in the Mexican food aisle. Refrigerate or freeze leftover chipotles and sauce for use in another recipe. From the Tribune from the Food & Drink Weekly Guide.
1 1/2 cups
Ingredients
- 6 canned chipotle chiles in adobo
- 3/4 cup brown sugar
- 1/4 cup ketchup, plus
- 2 tablespoons ketchup
- 1 tablespoon salt
- 3 limes, juice of
Directions
1
Place chipotles in a blender or food processor.2
Add 3 tablespoons of the adobo sauce from the can, brown sugar, ketchup, salt and lime juice.3
Puree until smooth.
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