Braden Family Cookbook

Chuck Braden

Recipe Index

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ORANGE CHIPOTLE SAUCE                              John Ash

8 ounces fresh orange juice

½ cup roasted red pepper puree

1 teaspoon minced orange zest

½ teaspoon minced lime zest

1 tablespoon fresh lime juice

½ teaspoon sherry vinegar

½ teaspoon honey

3/4 teaspoon minced fresh oregano

½ teaspoon toasted, crushed cumin seed

½ teaspoon Ancho chile powder

2 teaspoons minced Chipotle in Adobo (or to taste)

Salt to taste

1/4 cup olive oil

In a saucepan over moderate heat reduce fresh juice by half and cool.