Chipotle-Honey Marinade and Sauce

• 1 pound plum tomatoes (8 small) halved and seeded
• 1/4+ of a 7 oz can Chipotle Peppers in Adobo sauce
• 2 Tablespoons snipped fresh Oregano
• 1 Tablespoon minced roasted garlic (the bottled kind) or just make your own.
  
• 3/4 cup honey
• 1/4 cup molasses
• 1/4 cup cider vinegar
• 1 teaspoon toasted sesame oil
• 1-1/2 teaspoon ground cumin
• 1 teaspoon Mrs Dash Extra Spicy seasoning
  
• 1 teaspoon salt

Pre-heat broiler on high. Place tomatoes halves down on lightly oiled broiler pan. Broil 3-4 inches from heat for 4-5 minutes or until skins are charred. Do not allow to catch on fire and burn your kitchen down! Remove and cool tomatoes until easy to handle - peel and discard skin or pin them up on a cork board as tomato kills.

Place chipotle peppers in adobo sauce, tomatoes, oregano and garlic in blender and blend until smooth.

Combine chipotle mixture, honey, molasses, vinegar, sesame oil, cumin and salt in a large bowl. Mix until combined well.

Use mixture as a marinade or table sauce. It can be refrigerated for up to 3 days, after which it will turn into a pumpkin and take over your refrigerator, by holding the mayonnaise hostage.

Adopted from the 2007 issue of grilling magazine, a Better Homes and Garden Special Interest Publication.