Chipotle Sweet and Hot Sauce
Yield: Makes about 3-1/2 cups of sauce, which keeps 2 months in the fridge.
You can spread the sauce on tortillas, roast chicken or meats in it, use it to dress a jicama-orange salad…you get the gist. This sauce is meant to be hot, but if you use only one can of the chipotles in adobo and the full amount of the jam, it’s fairly calm.
Categories:
Ingredients
- 1 or 2 small cans (about 6 ounces each) of chipotles in adobo
- 6 garlic cloves, peeled
- 1 cup of canned tomatoes with their liquid
- 1/2 to 2/3 cup apricot jam
- About 1/3 cup vinegar
- A little soy sauce to taste
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Instructions
- In a food processor, puree everything together. That's it. Stored in a covered jar in the refrigerator.
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In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
