Chipotle-Citrus Barbecue Sauce

1. 1

   Heat a small skillet.

2. 2

   Add the ancho and chipotle chiles and toast over moderate heat until fragrant, about 3 minutes.

3. 3

   Transfer to a work surface and let cool completely, about 10 minutes.

4. 4

   Crumble the toasted chiles into 1/4-inch pieces.

5. 5

   Meanwhile, in a medium saucepan, combine the sugar with the water and bring to a simmer over moderately high heat.

6. 6

   Reduce the heat to moderate and cook until a richly browned caramel forms, about 16 minutes.

7. 7

   Add the crumbled chiles and the garlic and simmer until fragrant, about 30 seconds.

8. 8

   Carefully stir in the lemon, orange and lime juices and boil over high heat until reduced to a syrupy glaze, about 12 minutes.

9. 9

   Remove from the heat.

10. 10

    Stir in the fish sauce and let cool to room temperature before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.