Smoked Chile Glaze

• 1/2 cup passion fruit puree (see Pantry, page 253)
• 1 dried ancho chile, stemmed and roughly chopped
• 1 dried chipotle chile, stemmed and roughly chopped
• 3/4 cup ketchup, preferably organic Heinz
• 3 tablespoons red wine vinegar
• 2 tablespoons unsulphured blackstrap molasses
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 1/2 tablespoons kecap manis (see Pantry, page 253)
• 2 teaspoons nam pla
• 3/4 teaspoon liquid mesquite smoke (see Pantry, page 253)
• 1/2 teaspoon sesame oil
• 1/4 teaspoon kosher salt

1. Bring the passion fruit puree to a boil over high heat in a small saucepan.
2. Reduce the heat to medium and simmer until the puree is syrupy and reduced by half.
3. Transfer to a blender and add the chiles, ketchup, vinegar, molasses, garlic and onion powders, kecap manis, nam pla, liquid smoke, sesame oil, and salt.
4. Blend, scraping down the sides of the blender occasionally, until smooth.
5. The sauce can be covered and refrigerated for up to 1 week.

passion fruit puree, ancho chile, chipotle chile, ketchup, red wine vinegar, molasses, garlic, onion powder, manis, liquid mesquite smoke, sesame oil, kosher salt

Taken from www.epicurious.com/recipes/food/views/smoked-chile-glaze-390687 (may not work)