Makes 56 Servings
4 cups tomato puree
5 chipotle chilies, stems removed
4 tablespoons SPLENDA® Brown Sugar Blend
1 tablespoon minced garlic
1/2 cup red wine vinegar
3 cups chicken stock
2 tablespoons whole grain mustard
1 tablespoon smoked salt
Add all ingredients to a saucepot and simmer for 20 minutes. When chilies are tender transfer them to a blender with 1 cup of the tomato sauce, blend until smooth.
Pour the blender contents back into the saucepan and continue to simmer for 30 minutes.
Strain the sauce through a china cap or other mesh sieve and adjust seasoning.
Serve at room temperature or hot.