Yield: 1 servings
| Measure | 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 |
| \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@...
02-06-1997
Recipe by: John Ash
Converted by MM_Buster v2.0l.