1/4 cup orange juice
1/4 cup lime juice
1/2 cup honey
1/2 cup loosely packed fresh cilantro leaves
2 canned chipotle peppers (packed in adobo sauce) plus
1 teaspoon adobo sauce, from can
2 cloves garlic, chopped
1/2 cup (1 stick) cold butter, cut into 8 pieces

Place juices, honey, cilantro, peppers, adobo sauce and garlic in blender. Cover and blend until almost smooth.

Pour mixture into medium saucepan. Heat to boiling. Boil 2 minutes to slightly reduce mixture. Reduce heat to simmer. Stir in butter, one piece at a time and stir until melted before adding another piece. Remove from heat and serve with sliced pork tenderloin, grilled or broiled chicken breasts or chicken kabobs, over broiled salmon or sea bass. Also great for dipping roasted potatoes.

Yield: Makes 1-1/3 cups sauce
Serving Size: 2 tablespoons

Nutritional Information Per Serving
Calories: 130
Total Fat: 8 g
Total Carbohydrate: 14 g