Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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 -- to taste
                        freshly ground black pepper -- to taste
   1      cup           extra virgin olive oil
     1/4  cup           fresh mint chiffonade

Preparation:

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. Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3622