| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mar/glz/bst, Bbq-sc | 1 | Servings | |
INGREDIENTS
| 8 | Dried ancho chilies; seeded, toasted and ground | |
| 1 | sm | Onion; coarsely chopped |
| 10 | Garlic cloves; chopped | |
| 3 | Canned chipotles; chopped | |
| 1 | c | Fresh orange juice |
| Salt and pepper to taste | ||
| 1 | c | Extra virgin olive oil |
| 1/4 | c | Fresh mint chiffonade |
INSTRUCTIONS
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 <[email protected]> on Jun 22, 1997 Recipe by: GRILLIN' & CHILLIN' SHOW #GR3622 Posted to MC-Recipe Digest V1 #673 by [email protected] (Shermeyer-Gail) on Jul 15, 1997
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