Ingredients
1 3/4 cup fresh tangerine juice -- or
1 fresh orange juice
1 tsp chipotle in adobo -- minced
1/3 cup olive oil
2 tsp grated tangerine or orange
1 zest
1 tsp grated lime zest
1 tbsp fresh lime juice
1 tsp sherry vinegar
2 tsp honey (or to taste)
1/2 tsp asian tamarind concentrate
1 optional
1 1/2 tsp chopped fresh oregano -- or
1/2 tsp dried oregano
2 tbsp chopped fresh cilantro
1 tsp toasted and ground cumin
1 seed
1 tsp ancho chile powder --
1 optional
1 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:
Servings: 4 servings
Chipotle-Tangerine Vinaigrette Recipe brought to you by Recipe Ideas
Categories: Sauce; Vegetable
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We hope you enjoy this Chipotle Tangerine Vinaigrette recipe.
