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Credit: Chris Mortenson, Chef, La Condesa, St. Helena, Calif.
The National Culinary Review, November/December 2013
8 oz. guajillo chili paste
2 oz. cider vinegar
1¾ oz. chipotles in adobo
3 T. grapefruit juice
1 t. grapefruit zest
3 cilantro stems
¾ t. ground oregano
½ bay leaf
½ garlic clove
¾ t. ground black pepper
Method: In food processor, puree chili paste, vinegar, chipotles, grapefruit juice and zest, cilantro, oregano, bay leaf, garlic and pepper. Cover; refrigerate up to six days.
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