Recipe for Chipotle-Vanilla Salsa and Barbeque Sauce

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Yield:

1.5 cup

Ingredients:

Amount	Ingredient
4 x	-8 medium chipotle chilies in adobo (1/4 1/2 cup)*
5 x	cloves of garlic, peeled and cut into small pieces or mashed
1/4 cup	apple cider vinegar
2 tbl	olive oil
1/4 cup	honey
1/3 cup	water or broth
2 tsp	pure vanilla extract
1 tsp	fresh lime juice, or to taste

Instructions:

Instructions: Vary water depending on thickness desired in sauce as well as desired heat.

Place chipotle chilies along with sauce clinging to peppers in a food processor. Add balance of ingredients and puree until smooth. Sieve puree through a mesh sieve to remove seeds and fiber. Taste and adjust sweetness, heat, and lime juice to taste.

Makes approximately 1 1/2 cups of sauce. Can be refrigerated for up to a week.

*Found, canned, in all Mexican groceries and many supermarkets.

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