INGREDIENTS

5 each Dried Chipotle Chiles 
32 fl. oz. Hot Water  
3 each Fresh Oranges , squeezed 
2 each Fresh Limes , Squeezed  
1 each Fresh Lemon , squeezed 
1 Tbsp. Red Wine Vinegar  
11 oz. White Onions , thinly sliced 
2 oz. Achiote Paste   
2 Tbsp. Dried Mexican Oregano  
2 Tbsp. Ground Cumin  
2 tsp. Black Peppers  
2 fl. oz.  Vegetable Oil  

DIRECTIONS

1.) Rehydrate dried chipotles in hot water until soft, reserved 8 fl oz. of liquid and remove stem and seeds. Add chipotles and liquid with remaining ingredients in a blender and puree until smooth. Reserve refrigerated.