Adobo Sauce

By Hklbrries

Use to dip vegetarian chicken nuggets.

Ingredients

• 2 cans (4 ounces each) chopped mild chili peppers
• 1 cup vegetable broth
• 3 tbsp butter or margarine
• 2 medium onions, diced
• 2 tbsp ground cumin
• 2 tsp chili powder
• 2 garlic cloves, minced
• 1/4 cup firmly packed light brown sugar
• 1/4 cup orange juice
• 1/4 cup catsup
• 2 tbsp lemon juice

Preparation

Step 1

In a blender or food processor, puree peppers. Combine chili puree with vegetable broth and set aside.

In a large skillet, melt butter over medium heat. Add onions and cook 15 minutes, stirring frequently. Blend in cumin, chili powder, and garlic. Stir in chili puree mixture. Reduce heat to medium-low and cook 20 minutes, stirring frequently.

Combine brown sugar, orange juice, catsup, and lemon juice. Stir into chili mixture. Continue cooking, stirring occasionally, about 15 minutes or until mixture is the consistency of thick puree. Cool slightly. Serve warm or at room temperature.