Recipe - Red Chile Marinade (Gc)

8 Dried ancho chilies; seeded,
toasted and ground
1 small Onion; coarsely chopped
10 Garlic cloves; chopped
3 Canned chipotles; chopped
1 cup Fresh orange juice
Salt and pepper to taste
1 cup Extra virgin olive oil
One fourth cup Fresh mint chiffonade

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 4paws@netrax.net on Jun 22, 1997

Recipe by: GRILLIN' & CHILLIN' SHOW #GR3622 Posted to MCRecipe Digest V1
#673 by 4paws@netrax.net (ShermeyerGail) on Jul 15, 1997