Yield: 1 servings
|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|
|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|
|\N \N||Salt; to taste|
|¼ cup||Olive oil|
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@...
Recipe by: John Ash
Converted by MM_Buster v2.0l.