- 1 (12 fluid ounce) can frozen pineapple juice concentrate
- 1 (6 ounce) can tomato paste
- 1 cup tequila
- 1/4 cup lemon juice
- 2 tablespoons distilled white vinegar
- 1 tablespoon minced garlic
- 1 tablespoon minced canned chipotle chili (including sauce)
- In a 4- to 5-quart pan, combine pineapple juice concentrate, tomato paste, tequila, lemon juice, vinegar, garlic, and chipotle chili. Bring to a boil over medium-high heat and stir often until reduced to 2 cups, about 20 minutes. Use sauce on Tequila Barbecue Grilled Spareribs (see recipe in “Barbecue” section).