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Ingredients Jump to Instructions ↓

  1. 8 dried ancho chilies -- seeded, toasted, -- and ground

  2. 1 small onion -- coarsely chopped

  3. 10 garlic cloves -- chopped

  4. 3 canned chipotles -- chopped

  5. 1 cup fresh orange juice salt -- to taste freshly ground black pepper -- to taste

  6. 1 cup extra virgin olive oil

  7. 1/4 cup fresh mint chiffonade

Instructions Jump to Ingredients ↑

  1. Preparation : 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. Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3622

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