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Ingredientes
- 8 ounce Fresh orange juice
- 1/2 c. Roasted red pepper puree
- 1 tsp Chopped orange zest
- 1/2 tsp Chopped lime zest
- 1 Tbsp. Fresh lime juice
- 1/2 tsp Sherry vinegar
- 1/2 tsp Honey
- 3/4 tsp Chopped fresh oregano
- 1/2 tsp Toasted, crushed cumin seed
- 1/2 tsp Ancho chile pwdr
- 2 tsp Chopped Chipotle in Adobo or possibly to taste
- Â Â Salt to taste
- 1/4 c. Extra virgin olive oil
Direcciones
- In a saucepan over moderate heat reduce fresh juice by half and cold.
- Place remaining ingredients except the oil in a blender. Blend well and with motor running, slowly add in the oil to create a smooth sauce. Store covered and refrigerated for up to a week.
- This recipe yields approximately 3/4 c. of sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 311g | |
| Calories 618 | |
| Calories from Fat 491 | 79% |
| Total Fat 55.66g | 70% |
| Saturated Fat 7.7g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 59mg | 2% |
| Potassium 610mg | 17% |
| Total Carbs 32.05g | 9% |
| Dietary Fiber 3.0g | 10% |
| Sugars 22.76g | 15% |
| Protein 2.61g | 4% |
