Maple Chipotle Glaze
Bubble up Maple Chipotle Glaze for perfect salmon!
I’m not going to lie to you: the recipe for Maple Chipotle Glaze is ridiculously simple. But it is SOOOO good. We had it two weeks in a row we liked it so much! Plus, we got half a gallon of New York Maple Syrup (affiliate link) from a good friend of Bert’s. It always goes, but it is nice to have a way this good to enjoy it.
Chop up the chipotle in adobo finely. Add two or three of the chipotles, depending on how spicy you want the finished product. Be careful: they can add quite a punch, but the sweetness of the maple syrup really mellows the spice.
Make sure to add at least a teaspoon of the adobo sauce to the pot. The adobo sauce isn’t too spicy – it’s smoky and super savory. Combine all ingredients in a microwave bowl or small saucepan.
Bring to a boil and let it bubble for 5 – 10 minutes to thicken slightly.
Honestly – that’s it: Maple Chipotle Glaze!
Enjoy on Salmon (Oh. My. Goodness.)
Or pork tenderloin (yes, please.)
– it gives the pork a great depth of flavor, which is always nice on such an affordable piece of meat. I baked it at 425 degrees until an instant read meat thermometer (affiliate link) reaches 15o degrees. It cooked for about half an hour.
I glazed both proteins after they were nearly cooked through. It’s easier to control the glaze thickness that way. Plus the glaze doesn’t burn.
Maple Chipotle Glaze
Ingredients
- 1 cup Real Maple Syrup
- 2-3 Chipotle Peppers in Adobo
- 2 tbsp Butter
- 1/2 tsp Kosher Salt
Instructions
- Chop Chipotle peppers finely.
- Combine all ingredients in saucepan. Make sure to add about 1 teaspoon of adobo sauce.
- Bring to a boil and let cook until the glaze is the desired consistency. 5 - 10 minutes is ideal. Don't let the glaze get too thick - it will clump and not spread at all.
Get crazy – Spice up the holiday ham!
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