Chipotle Tangerine Vinaigrette

Recipe Ingredients

1 3/4 cups	414ml	Fresh tangerine juice or
		Fresh orange juice
1 teaspoon	5ml	Chipotle in adobo* - minced
1/3 cup	78ml	Olive oil
2 teaspoons	10ml	Tangerine or orange zest - grated
1 teaspoon	5ml	Lime zest - grated
1 tablespoon	15ml	Fresh lime juice
1 teaspoon	5ml	Sherry vinegar
2 teaspoons	10ml	Honey (or to taste)
1/2 teaspoon	2.5ml	Asian tamarind concentrate (optional)
1 1/2 teaspoons	7.5ml	Fresh oregano - chopped or
1/2 teaspoon	2.5ml	Dried oregano
2 tablespoons	30ml	Cilantro fresh - chopped
1 teaspoon	5ml	Cumin seed - toasted and ground
1 teaspoon	5ml	Ancho chile powder - optional
		Kosher salt

Recipe Instructions

* canned

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.

Source:
John Ash, Cooking Right

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