Many of my favorite recipes involve the spicy and sweet flavor combination but the fact that chipotle peppers are smoked in their drying process adds an extra layer of dimension to any meat. Drying peppers enhances their heat, so finding whole dried chipotles are crucial in this recipe. Ground spices get weaker if stored for long amounts of time, so you should purchase the chipotles whole and grind as needed to maximize their effect. If mangoes are not in season, no need to worry. Mango nectar is then next best alternative to fresh fruit juice.
- 1 tablespoon freshly ground chipotle powder
- 3 cloves garlic (equates to tablespoon garlic paste)
- 1 tablespoon kosher salt
- 1 tablebspoon onion powder
- 1/2 cup mango nectar
- juice of 2 limes
- 1/4 cup olive oil
- 2 tablespoons honey
- 1 heaping tablespoon tomato paste
- Loosely chop about 10 chipotle peppers (amount may vary) and place inside a coffee grinder. Grind to a powder, shaking slightly to guarantee an even grind.
- Crush garlic cloves with kosher salt to form a paste with a mortar and pestle. You can also use the flat surface side of a wide knife.
- Combine all ingredients and mix thoroughly.