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

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.

Recipe By : John Ash, Cooking Right, TVFN From:

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