Chipotle-Tangerine Vinaigrette

* Exported from MasterCook *

Chipotle-Tangerine Vinaigrette

Recipe By : John Ash, Cooking Right, TVFN
Serving Size : 4 Preparation Time :0:00
Categories : Vinaigrette

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups fresh tangerine juice -- or
fresh orange juice
1 teaspoon chipotle in adobo -- minced
1/3 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)
1/2 teaspoon Asian tamarind concentrate -- optional
1 1/2 teaspoons chopped fresh oregano -- or
1/2 teaspoon dried oregano
2 tablespoons chopped fresh cilantro
1 teaspoon toasted and ground cumin seed
1 teaspoon ancho chile powder -- optional
Kosher salt

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.

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from phannema@wizard.ucr.edu in S. Calif.