2 tablespoons olive oil
\n1 cup chopped onion
\n1 cup chopped tomato
\n2 tablespoons minced garlic(about 6 cloves)
\n2 tablespoons chopped drained canned chipotle chile in adobo sauce
\n2 cups fresh orange juice (about 4 oranges)
\n1 cup white vinegar
\n1\/2 cup ketchup
\n1\/4 cup packed brown sugar
\n1\/4 cup molasses
\n1\/4 teaspoon kosher salt
\n1\/4 teaspoon black pepper
\n1\/4 cup fresh lime juice
\n1\/2 cup chopped fresh cilantro<\/p>\n
Heat oil in a large nonstick skillet over medium-high heat. Add onion; saut for 10 minutes or until browned, stirring frequently. Add tomato, garlic, and chile; cook 3 minutes. Add orange juice and vinegar; bring to a boil. Reduce heat; simmer until reduced to 1 1\/3 cups (about 30 minutes). Stir in the ketchup, sugar, molasses, salt, and pepper; cook 5 minutes. Place mixture in a food processor; process until smooth. Stir in lime juice and cilantro.<\/p>\n
Yield: 2 cups
\nServing Size: 1 T.
\nCalories: 36<\/p>\n","protected":false},"excerpt":{"rendered":"
2 tablespoons olive oil 1 cup chopped onion 1 cup chopped tomato 2 tablespoons minced garlic(about 6 cloves) 2 tablespoons chopped drained canned chipotle chile in adobo sauce 2 cups fresh orange juice (about 4 oranges) 1 cup white vinegar 1\/2 cup ketchup 1\/4 cup packed brown sugar 1\/4 cup molasses 1\/4 teaspoon kosher salt 1\/4 teaspoon black pepper 1\/4 cup fresh lime juice 1\/2 cup chopped fresh cilantro Heat oil in a large nonstick skillet over medium-high heat. Add…<\/p>\n