• Fast
• Make-Ahead

Ingredients

1. 3 large chipotle chiles in adobo, stems discarded
2. 1/4 cup ketchup
3. 1/4 cup pure maple syrup
4. 1 cup low-sodium chicken broth 
5. 1/8  teaspoon ground allspice
6. 1 tablespoon vegetable oil
7. 1 medium onion, minced
8. 2 large garlic cloves, minced
9. Salt and freshly ground pepper
10. 1 tablespoon fresh lemon juice

Directions

1. In a blender, combine the chipotles with the ketchup, maple syrup, broth and allspice and puree until smooth. 
2. In a medium saucepan, heat the oil until shimmering. Add the onion and garlic and cook over moderately high heat until golden, 5 minutes. Add the chipotle puree. Season with salt and pepper. Cook over moderate heat until thickened, 15 minutes. Stir in the lemon juice. Transfer to a bowl and let cool.

Notes

Applications

Brush on chicken, beef, lamb, pork or ham during the last few minutes of grilling, broiling or roasting. Or, dilute with a little chicken stock and use to deglaze pan drippings.