Red Chile Marinade
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 chiffonadeIn 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.
Makes about 3 cups.
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