This chipotle sauce is great on fish and meat. I like to use it as a condiment, since it is a fruity tomato-based sauce it can easily burn if cooked for long periods of time. Its flavor develops with the cooking, so be sure to let it go for a while.
2 tablespoons sunflower seed oil
1 white onion, sliced
3 cups apricots, pitted and roughly chopped
2 garlic cloves, finely chopped
1 ounce tequila
1 tablespoon chipotle en adobo
2 tablespoons tomato paste
1 cup stewed tomatoes with their juices
3 tablespoons molasses
½ cup apple cider vinegar
In a medium sized pot, heat up a few tablespoons of the oil. Add the onion and cook until cooked through and translucent. Add the garlic and apricots and stir. Pour in the tequila and as it sizzles, scrape up the browned bits in the bottom of the pot. Pour in the vinegar and chipotle and bring to a simmer.
Add the tomato paste, tomatoes, and molasses let simmer lightly for about 30 minutes.
Cool enough to put in the food processor, and process until smooth. Pass the sauce through a sieve back into the pot and reduce until thick and flavorful.
Season well with salt, and adjust with more molasses if necessary.
Makes about 2 cups.