Orange-Chipotle Sauce

• 1 small red bell pepper, roasted and peeled
• 3 tablespoons thawed frozen orange juice concentrate
• 3 t

In a blender or food processor, combine the bell pepper, orange juice concentrate, lime juice, vinegar, honey, cumin, and chipotle and purée. With the motor running, slowly add the oil to form a smooth sauce. You may not need to use the full ¼ cup. Season to taste with salt. The sauce can be made up to 2 days ahead and stored, covered, in the refrigerator. It if separates, buzz it up briefly in