Delicious and easy to make. I used one and a half chipotles instead of the one called for and it was perfect. I didn't bother removing the seeds either, way too hard to do with a squishy canned chili. Next time I might try emulsifying the orange juice/chili mixture with my inversion blender so it sticks to the veggies a little better, all the good stuff was still in my plate when I was finished, but since we had it with grilled red snapper filets we used the sauce for the fish also. The citrus was a great accent for seafood..