2 (10-ounce) salmon fillets
Olive oil
Salt and freshly ground pepper
Salt and freshly ground pepper
Sour Orange BBQ Sauce, recipe follows
8 (6-inch flour) tortillas, cut to size
Smoked Chile Sauce, recipe follows
Red Cabbage Slaw, recipe follows
Cilantro leaves
2 cups fresh orange juice
1 cup red wine vinegar
1 cup white wine vinegar
3 cups granulated sugar
1 orange, zest grated
3 tablespoons canola oil
1 large Spanish onion, coarsely chopped
1 head garlic, coarsely chopped
1 habanero chile, coarsely chopped
3 cups canned plum tomatoes and juices, chopped
3 cups canned plum tomatoes and juices, chopped
1/4 cup ketchup
1 tablespoon Worcestershire sauce
2 tablespoons dark brown sugar
2 tablespoons honey
1/4 cup molasses
2 tablespoons Dijon mustard
3 tablespoons ancho chili powder
2 canned chipotle chiles, pureed
Salt and freshly ground pepper
Salt and freshly ground pepper
1 cup prepared mayonnaise
2 tablespoons chipotle puree
1 tablespoon fresh lime juice
Salt and freshly ground pepper
1/2 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
1/2 small red onion, coarsely chopped
2 cloves garlic, coarsely chopped
1/4 cup fresh basil leaves
2 tablespoons chopped cilantro leaves
1 tablespoon honey
1/2 cup canola oil
Salt and pepper
1/2 head red cabbage, finely shredded