SAUCE

VERSATILE CHIPOTLE SAUCE

• Juice of 2 limes (about ½ cup)

In a food processor or blender, pulse lime juice, marmalade and chipotle and the adobo sauce that clings to it until finely chopped. Scrape into a saucepan and bring just to a boil. Remove from heat and stir in cilantro. Use as a sauce or brush onto poultry, pork or seafood in last few minutes of grilling or baking. Makes about 1 ½ cups.

Per tablespoon: 18 calories (0 percent from fat), 0 fat, 0 cholesterol, 0.1 g protein, 4.8 g carbohydrates, 0.1 g fiber, 6.8 mg sodium.

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