Recipe - Chipottle Sauce

One half cn Chipottle peppers in adobo
sauce
1 cup Honey
One half cn (small) frozen orange juice
1 cup Vegetable oil
1 cup Cold water

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)

CHILEHEADS DIGEST V2 #292

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.