| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Bbq-sc, Mar/glz/bst | 1 | Servings | |
INGREDIENTS
| 8 | Dried ancho chilies, seeded | |
| toasted and ground | ||
| 1 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 184
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 10.4mg
Potassium: 718.5mg
Carbohydrates: 42.2g
Fiber: 2.3g
Sugar: 24.1g
Protein: 4.4g