Red chile marinade (gc)

1 Servings

Ingredients

Quantity Ingredient
8 Dried ancho chilies; seeded, toasted and ground
1 small Onion; coarsely chopped
10 Garlic cloves; chopped
3 Canned chipotles; chopped
1 cup Fresh orange juice
Salt and pepper to taste
1 cup Extra virgin olive oil
¼ cup Fresh mint chiffonade

Directions

In a food processor combine all ingredients except olive oil and mint, puree. With the motor running slowly add olive oil and blend until emulsified. Add the mint.

Yield: About 3 cups Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

Busted by Gail Shermeyer <4paws@...> on Jun 22, 1997 Recipe by: GRILLIN' & CHILLIN' SHOW #GR3622 Posted to MC-Recipe Digest V1 #673 by 4paws@... (Shermeyer-Gail) on Jul 15, 1997

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