Instructions: In a 4- to 5-quart pan, combine pineapple juice concentrate, tomato paste, tequila, lemon juice, vinegar, minced garlic, and minced canned chipotle chili. Bring to a boil over medium-high heat and stir often until reduced to 2 cups, about 20 minutes. Use sauce, chill airtight up to 2 weeks, or freeze.

This recipe yields 2 cups.

Yield: 2 cups

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