Salsa Habanero CHIPOTLE from La Anita 150ml

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- Water
- Chipotle chili (3,3%)
- Onions
- Added sugar (cane sugar)
- acetic acid
- Habanero chili (1,6%)
- iodized salt
- Spices
- Modified corn starch
- Xanthan stabilizer
- Caramel color class IV
- Citric acid
- Ascorbic acid
- Sodium benzoate (preservative)
- Potassium sorbate (preservative)

Nutritional values per 100g
- Energy 26 kcal / 113 kJ
- Fat 0 g
thereof saturated fatty acids 0 g
- Carbohydrates 6 g
thereof sugar 3 g
- Protein < 1 g
- Salt 660 mg

Contains no allergens subject to mandatory labeling

Pork ribs in habanero chipotle sauce

Ingredients
5 kilograms pork ribs
3 tablespoons salt
2 tablespoons mixed herbs
1 teaspoon pepper
1 onion
4 cloves of garlic
2 tablespoons vegetable oil
150 milliliters of La Anita HABANERO AND CHIPOTLE SPICY SAUCE
255 grams of honey
120 milliliters of soy sauce
2 cups of water
2 tablespoons wine vinegar
4 tablespoons chopped chives

Preparation
1. preheat the oven to 160 °C (320 °F).

2. place the pork ribs in a bowl and season with salt, herbs and black pepper. Cover with aluminum foil and place in the oven. Cook for 45 minutes.

While the ribs are cooking, prepare the sauce: Peel and dice the onion, as well as the garlic. Set aside.

Heat the vegetable oil in a large skillet and add the onion. Sauté over medium heat for a few minutes and add the garlic once it is translucent. Cook, stirring constantly to prevent sticking.

5. add the La Anita HABANERO AND CHIPOTLE SAUCE, half the soy sauce, honey, sesame oil, vinegar and water and stir.

6.Adjust the taste; if it is too sour, you can add some brown sugar.

7. cook on low heat and when the mixture begins to take a firm consistency, remove from heat and set aside.

8. after 40 minutes in the oven, remove the aluminum foil from the pan to allow the ribs to brown for a few minutes. Remove from oven and add to sauce.

9. cook for another 20 minutes to allow all the flavors to combine, stirring occasionally.

10. remove from heat and serve.

Store in a dry and cool place.