A little sweet – a little hot.  A sauce for all times!  Try it on fish, pork or chicken.  Or as a dip for chicken bits or shrimp.

Ingredients:

• 1 6 oz can frozen orange juice concentrate, thawed
• 2 Tab chipotle chilies & juice (from 7 oz can of Chipotle Chiles in Adobo Sauce – you can freeze the rest of the can for next time.)
• 2 Tab honey
• 2 Tab Dijon mustard
• 1 tsp minced garlic
• 1/3 cup coarsely chopped fresh cilantro, packed
• 2 Tab fresh lime juice
• ½ tsp salt or to taste
• 2 – 3 Tab vegetable oil

Directions – Orange Sauce:

Place all ingredients in a blender and puree until smooth.

Makes: 1½ cups.

Serves: 10-12

Source: The Santa Fe School of Cooking Cookbook Spirited Southwestern Recipes Susan Curtis