Chipotle tangerine vinaigrette (??)

4 Servings

Ingredients

Quantity Ingredient
1¾ cup Fresh tangerine juice; or Fresh orange juice
1 teaspoon Chipotle in adobo minced
⅓ cup Olive oil
2 teaspoons Grated tangerine or orange zest
1 teaspoon Grated lime zest
1 tablespoon Fresh lime juice
1 teaspoon Sherry vinegar
2 teaspoons Honey (or to taste)
½ teaspoon Asian tamarind concentrate optional
1½ teaspoon Chopped fresh oregano; or
½ teaspoon Dried oregano
2 tablespoons Chopped fresh cilantro
1 teaspoon Toasted and ground cumin seed
1 teaspoon Ancho chile powder; optional
Kosher salt

Directions

Recipe by: John Ash, Cooking Right, TVFN In a small saucepan, over moderate heat, reduce the tangerine juice by half. Cool. In the jar of a blender, combine the reduced juice with the remaining ingredients, seasoning to taste with salt. Blend on high speed for a minute or so until the vinaigrette is smooth. Yields Approximately 2 cups. Store the vinaigrette, covered, in the refrigerator up to 2 weeks.

Posted to MC-Recipe Digest V1 #787 by Bill <thelma@...> on Sep 18, 1997

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