From: Chef Brent Krapfl, Great Caterers of Iowa, Pleasant Hill, IA.  Yield: 4 cups. 1 Tbsp. Plenish™ high oleic soybean oil 8 oz. minced onion 1⁄2 tsp. chopped garlic 5 oz. firm silken tofu 3 ancho chilies, seeds removed, chopped 1⁄2 dry chipotle, chopped 1 mango, peeled, finely chopped 12 oz. ketchup 4 oz. molasses 4 oz. chicken stock 1⁄4 cup bourbon 1⁄4 cup cider vinegar 1⁄4 cup brown sugar 2 Tbsp. Worcestershire sauce 2 Tbsp. ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.