Chipotle and Honey Marinade and Sauce

Ingredients

• 1 pound plum tomatoes, halved and seeds removed
• Cooking oil
• 1/4 cup canned chipotle peppers in adobo sauce, undrained (about 1/4 of a 7-ounce can)
• 2 tablespoons snipped fresh oregano
• 1 tablespoon bottled minced roasted garlic
• 3/4 cup honey
• 1/4 cup molasses
• 1/4 cup cider vinegar
• 1 tablespoon toasted sesame oil
• 1-1/2 teaspoons ground cumin
• 1 teaspoon salt

Directions

Place tomato halves, cut sides down, on a lightly oiled broiler pan. Broil 3 to 4 inches from the heat for 4 to 5 minutes or until skins are charred. Cool until easy to handle. Peel and discard skins.

Place chipotle peppers in adobo sauce in a food processor bowl or blender container. Cover and process or blend until smooth. Add the tomatoes, oregano, and garlic. Cover and process or blend until smooth. Transfer to a mixing bowl. Stir in the honey, molasses, vinegar, sesame oil, cumin, and salt. May be refrigerated, covered, for up to 3 days. Use as a marinade and/or table sauce. Makes about 1-1-2 cups, enough for 2 pounds of meat (8 servings).