Makes about 3-1/2 cups of sauce, which keeps 2 months in the fridge.
You can spread the sauce on tortillas, roast chicken or meats in it, use it to dress a jicama-orange salad…you get the gist. This sauce is meant to be hot, but if you use only one can of the chipotles in adobo and the full amount of the jam, it’s fairly calm.


  • 1 or 2 small cans (about 6 ounces each) of chipotles in adobo
  • 6 garlic cloves, peeled
  • 1 cup of canned tomatoes with their liquid
  • 1/2 to 2/3 cup apricot jam
  • About 1/3 cup vinegar
  • A little soy sauce to taste


In a food processor, puree everything together. That's it. Stored in a covered jar in the refrigerator.

The idea for this sauce started with Padma Lakshmi and her book, Tangy, Tart, Hot and Sweet: A World of Recipes for Every Day.