Maple-Chipotle Basting Sauce 10.000

Goran Kosanovic for The Washington Post

Apr 9, 2018

This is zippy and rich-tasting, with bits of onion and the chipotle giving it a nice texture. The sauce goes particularly well with grilled pork tenderloin.

Make Ahead: The sauce can be refrigerated for up to 5 days, or frozen for up to 1 month. Defrost in the refrigerator overnight and stir before using.


Servings:
10 - 20

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 10-20 servings; makes about 2 1/2 cups

Ingredients
  • 2 tablespoons grapeseed or canola oil
  • 1/2 medium onion, finely chopped (about 1/2 cup)
  • 2 canned chipotles in adobo, drained and chopped
  • 1/2 cup pure maple syrup
  • 1 cup bottled chili sauce, such as Heinz brand
  • 1 cup no-salt-added chicken broth (may substitute vegetable broth)

Directions

Heat the oil in a medium saucepan over medium heat. Stir in the onion and chiles; cook for about 5 minutes, until the onion begins to soften, then add the maple syrup, chili sauce and broth. Once the mixture begins to bubble, reduce the heat to medium-low and cook for about 30 minutes, or until thickened a bit.

Let cool before serving or storing.

Rate it

Recipe Source

Adapted from “Perfect Party Food: All the Recipes and Tips You’ll Ever Need for Stress-Free Entertaining,” by Diane Phillips (Harvard Common Press, 2005).

Tested by Andy Sikkenga.

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