Chipotle Glaze / Ketchup / Barbeque Sauce

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 cup	62g / 2.2oz	Chopped onion
2 teaspoons	10ml	Minced garlic
1/2 cup	73g / 2.6oz	Dried apricots - (4 ounces) - chopped
3/4 cup	177ml	Dry white wine
3/4 cup	177ml	Chicken or vegetable stock
1/2 cup	118ml	Fresh orange juice
2 cups	474ml	Dried California or New Mexico chiles - stemmed, seeded, (large) torn in small pieces
1		Dried or canned chipotle chiles - stemmed, chopped
		Coarse (1 to 2)
1/4 cup	82g / 2.9oz	Maple syrup
2 teaspoons	10ml	Dijon mustard
		Salt - to taste

Recipe Instructions

Heat the oil in a heavy-bottomed saucepan and saute the onion and garlic until lightly colored. Add the apricots, wine, stock, orange juice and chiles and simmer covered for 30 minutes or until chiles are very soft. Cool slightly and puree mixture in a blender along with maple syrup and mustard. Strain to eliminate any seeds and add salt to taste. Depending on use, thin with additional stock or orange juice if desired. Store covered in refrigerator up to 2 weeks.

This recipe yields approximately 2 cups.

Source:
THE JOHN ASH SHOW with John Ash - From the TV FOOD NETWORK - (Show # JA-9758 broadcast 02-02-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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