Orange-chipotle sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Fresh orange juice |
| ½ | cup | Roasted red pepper puree |
| 1 | teaspoon | Minced orange zest |
| ½ | teaspoon | Minced lime zest |
| 1 | tablespoon | Fresh lime juice |
| ½ | teaspoon | Sherry vinegar |
| ½ | teaspoon | Honey |
| ¾ | teaspoon | Minced fresh oregano |
| ½ | teaspoon | Toasted; crushed cumin seed |
| ½ | teaspoon | Ancho chile powder |
| 2 | teaspoons | Minced Chipotle in Adobo; or to taste |
| Salt; to taste | ||
| ¼ | cup | Olive oil |
Directions
In a saucepan over moderate heat reduce fresh juice by half and cool. Place remaining ingredients except the oil in a blender. Blend well and with motor running, slowly add the oil to form a smooth sauce. Store covered and refrigerated for up to a week. This recipe yields approximately ¾ cup of sauce.
Recipe Source: THE JOHN ASH SHOW with John Ash From the TV FOOD NETWORK - (Show # JA-9765 broadcast 01-26-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
02-06-1997
Recipe by: John Ash
Converted by MM_Buster v2.0l.
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