HONEY CHIPOTLE GLAZE
Uncle Julio's Restaurant Recipe
1/3 (7 oz.) can chipotle peppers in adobo sauce
1/2 cup honey
1/2 cup of lightly packed brown sugar
2 tablespoons Dijon mustard
1/4 cup soy sauce
1/4 cup fresh lime juice
1 teaspoon cumin
Place the chipotle peppers and adobo sauce in a small bowl. Store remaining peppers in an airtight container and refrigerate up to one month or freeze for another use. Remove peppers from sauce, seed and finely dice.
Place peppers and adobo sauce in a medium saucepan. Add remaining ingredients and whisk to combine. Bring to a boil over medium-high heat, whisking frequently to prevent scorching. Reduce heat to low and cook 5 minutes to dissolve sugar and thicken. Set aside to cool.
The glaze can be made up to three days in advance and refrigerated. Allow glaze to come to room temperature before using.
Cook's Notes: This Honey Chipotle Glaze is used on salmon, shrimp and chicken at Uncle Julio's.