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Chipotle-tangerine vinaigrette

Yield: 4 Servings

Ingredients:

• 1 3/4 c Fresh tangerine juice -- or Fresh orange juice
• 1 ts Chipotle in adobo -- minced
• 1/3 c Olive oil
• 2 ts Grated tangerine or orange Zest
• 1 ts Grated lime zest
• 1 tb Fresh lime juice
• 1 ts Sherry vinegar
• 2 ts Honey (or to taste)
• 1/2 ts Asian tamarind concentrate Optional
• 1 1/2 ts Chopped fresh oregano -- or
• 1/2 ts Dried oregano
• 2 tb Chopped fresh cilantro
• 1 ts Toasted and ground cumin Seed
• 1 ts Ancho chile powder --

Instructions:

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. Recipe By : John Ash Cooking Right TVFN From:

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