- 4 cups tomato puree
- 5 chipotle chilies, stems removed
- 4 tablespoons SPLENDA® Brown Sugar Blend
- 1 tablespoon minced garlic
- 1/2 cup red wine vinegar
- 3 cups chicken stock
- 2 tablespoons whole grain mustard
- 1 tablespoon smoked salt
- Add all ingredients to a saucepot and simmer for 20 minutes. When chilies are tender transfer them to a blender with 1 cup of the tomato sauce, blend until smooth.
- Pour the blender contents back into the saucepan and continue to simmer for 30 minutes.
- Strain the sauce through a china cap or other mesh sieve and adjust seasoning.
- Serve at room temperature or hot.