CHIPOTLE-TANGERINE VINAIGRETTE
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.
Store the vinaigrette, covered, in the refrigerator up to 2 weeks.
Makes approximately 2 cups
Source: John Ash, Cooking Right, TVFN
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.
Store the vinaigrette, covered, in the refrigerator up to 2 weeks.
Makes approximately 2 cups
Source: John Ash, Cooking Right, TVFN
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