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Name: Chipottle Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/2 cn Chipottle peppers in adobo; 1 c Cold water; 1 c Vegetable oil; 1 c Honey; 1/2 cn (small) frozen orange juice

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INGREDIENTS

1/2 cn Chipottle peppers in adobo
1 c Cold water
1 c Vegetable oil
1 c Honey
1/2 cn (small) frozen orange juice

Servings

INSTRUCTIONS

Date: Fri, 12 Apr 1996 22:41:23 +0000 From: "Stuart Daniels" 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, Dont "over blend" or the oil will emulsify and the consistency will become mayonnaise like. You dont want that. (Stores well in refrigerator, shake before using, oil may rise to surface) CHILE-HEADS DIGEST V2 #292 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (392g)
Recipe Makes: 1 Servings

Calories: 1961
Calories from Fat: 1472 (75%)

Amt Per Serving		% DV

	Total Fat 163.5g	218 %
	Saturated Fat 12g	60 %
	Monounsaturated Fat 103.5g
	Polyunsanturated Fat 46g
Cholesterol 0mg		0 %
Sodium 8.6mg		0 %
Potassium 88.7mg		2 %
Total Carbohydrate 139.7g		41 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 139.3g
Protein 0.5g		1 %
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Calories per serving: 1961

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