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: