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Chipotle Barbecue Sauce -- w

Source of Recipe

unkown
Chipotle Barbecue Sauce
Yields 1 cup.

2 teaspoons canola oil
1/2 cup yellow onion, chopped
1/2 teaspoon garlic, minced
1 cinnamon stick
3/4 cup tomato ketchup
2 tablespoons chipotle en adobo, coarsely chopped with sauce or to taste
3 tablespoons Zinfandel
1/4 teaspoon dry mustard powder
1 tablespoon packed dark brown sugar
1/2 teaspoon orange zest, minced
Salt and pepper to taste

Heat the oil in a small, nonreactive saucepan over medium-high heat. Add the chopped onion and sauté until soft and translucent, then add the garlic and the cinnamon stick. Reduce the heat to medium and continue cooking until the garlic becomes aromatic but not browned, about 30 seconds more.

Add the ketchup, chipotle en adobo, wine, dry mustard and brown sugar, mixing well. Bring to a simmer and reduce the heat to low. Continue to simmer or 10-15 minutes, stirring occasionally. Remove the saucepan from the heat. Remove the cinnamon stick and add the zest.

Puree the sauce in the blender until the onions and chipotles are incorporated and the sauce is fairly smooth. Taste and adjust the seasoning if needed. The sauce can be used immediately or cooled
and refrigerated for future use, within 1 week.

PER 2 TABLESPOON SERVING: 53 calories, 1 g protein, 10 g carbohydrate, 1 g fat (0 g saturated), 0 mg cholesterol, 291 mg sodium, 1 g fiber. +++WWP:1