From: Chef Brent Krapfl, Great Caterers of Iowa, Pleasant Hill, IA. Yield: 4 cups.
1 Tbsp. Plenish™ high oleic
soybean oil
8 oz. minced onion
1⁄2 tsp. chopped garlic
5 oz. firm silken tofu
3 ancho chilies, seeds removed, chopped
1⁄2 dry chipotle, chopped
1 mango, peeled, finely chopped
12 oz. ketchup
4 oz. molasses
4 oz. chicken stock
1⁄4 cup bourbon
1⁄4 cup cider vinegar
1⁄4 cup brown sugar
2 Tbsp. Worcestershire sauce
2 Tbsp. lemon juice
to taste, freshly ground black pepper
In a medium saucepan, add oil and onions; saute onions until they’re caramelized. Add garlic; heat and blend. Add remaining ingredients; stir to blend together. Over low heat, cook 20 to 30 minutes, stirring often. In a blender or food processor, blend and puree together. Cook over low heat an additional 20 or 30 minutes. Add stock as needed if sauce it too thick. Season with fresh black pepper to taste.
PHOTO: Pioneer Hi-Bred
