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. ...
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