Braden Family Cookbook

Chuck Braden

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ORANGE CHIPOTLE SAUCE                              John Ash


8 ounces fresh orange juice
cup roasted red pepper puree
1 teaspoon minced orange zest
teaspoon minced lime zest
1 tablespoon fresh lime juice
teaspoon sherry vinegar
teaspoon honey
3/4 teaspoon minced fresh oregano
teaspoon toasted, crushed cumin seed
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.

Place remaining ingredients except the oil in a blender. Blend well and with motor running, slowly add the oil to form a smooth sauce.