Serves: 5
Total Calories: 29

6 canned chipotle chiles with 2 tablespoons canning juices
5 cloves garlic, peeled
1 strip orange zest (2 x 1/2 inches removed with a vegetable peeler)
1 cup orange juice, fresh and sour or 3/4 cup fresh orange juice and 1/4 cup fresh lime juice
1 tablespoon tomato paste
2 teaspoons oregano, dried
1 teaspoon cumin, ground
2 tablespoons red wine vinegar
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground

1. Combine all the ingredients in a medium-size saucepan. Bring to a boil over high heat and boil until reduced by half, 5 to 8 minutes.

2. Place the mixture in a blender or food processor and process to a smooth paste. Store, tightly covered in the refrigerator, for up to 3 days.

Makes about 1 cup enough to marinate 3 pounds meat or chicken

Nutritional Facts:

Serves: 5
Total Calories: 29
Calories from Fat: 0

More Recipes from the The Barbecue Bible Cookbook:
Anchovy Butter
Basil Marinade
Berber Marinade
Bourbon Butter Basting Sauce
Brazilian Lamb Marinade
Cajun Rub
Colombo Powder
Creole Rub Seasoning
Curry Butter
Escargot Butter
Greek Rub
Herbes De Provence
Indian Roasted Spice Powder / Garam Masala
Israeli Rub / Haway
Jamaican Jerk Marinade
Japanese Garlic Butter
Ketjap Butter
Korean Sesame Salt
Maitre d'Hotel Butter
Marchand de Vin Butter
Marrakesh Rub
Memphis Rub
Mexican Fish Baste
Mexican Smoked Chile Marinade / Adobo
Miami Spice
Nicoise Rub For Lamb And Steaks
Provencal Grilling Mixture For Fish
Puerto Rican Seasoning Sat / Sazon
Quick Garam Masala
Quick Hawaij
Rouquefort Butter
Sichuan Seasoned Salt
Teriyaki Marinade
Tunisian Rub / Tabil
Vinegar-Based Mop Sauce
White Wine Marinade For Seafood