Category: Barbecue

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

1/4 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