½ cup lime juice (125ml)
¼ cup maple syrup (60ml)
2 tablespoons olive oil (30ml)
4 chipotle chiles in adobo sauce minced fine
1 tablespoon balsamic vinegar (15ml)
1 tablespoon Dijon mustard (15ml)
2 teaspoons minced garlic (10ml)
1 teaspoon ground cumin (5ml)
2 tablespoons chopped fresh cilantro leaves (30ml)
½ teaspoon celery salt (2.5ml)
In a blender add chipotle chilies with sauce, cilantro, garlic, olive oil, balsamic, Dijon, cumin, celery salt, maple syrup and lime juice. Blend until smooth. Transfer to a small bowl; cover and chill in refrigerator until serving time.