| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Mexican | Sauce | 1 | Servings |
INGREDIENTS
| 1/2 | cn | Chipottle peppers in adobo sauce |
| 1 | c | Honey |
| 1/2 | cn | (small) frozen orange juice |
| 1 | c | Vegetable oil |
| 1 | c | Cold water |
INSTRUCTIONS
Date: Fri, 12 Apr 1996 22:41:23 +0000 From: "Stuart Daniels" <atco@spock.ici.net> These recipes originated at one of the finest Mexican Restaurants that I ever had the good fortune to visit. Unfortunately "La Fogata" of Pawtucket, Rhode Island, is no longer in business. It was wonderful while it lasted! USES: Fajita Sauce - dip before grilling. Use on Shrimp, Beef, and Chicken METHOD: Blend all ingredients (except oil) until well blended. Add Oil & Blend until mixed, Don't "over blend" or the oil will emulsify and the consistency will become mayonnaise like. You don't want that. (Stores well in refrigerator, shake before using, oil may rise to surface) CHILE-HEADS DIGEST V2 #292 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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