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Chipotle-tangerine Vinaigretteitalian, tomatoes 1 3/4 cup fresh tangerine juice -- or 1 fresh orange juice 1 teaspoon chipotle in adobo -- minced 1/3 cup olive oil 2 teaspoon grated tangerine or orange 1 zest 1 teaspoon grated lime zest 1 tablespoon fresh lime juice 1 teaspoon sherry vinegar 2 teaspoon honey (or to taste) 1/2 teaspoon asian tamarind concentrate 1 optional 1 1/2 teaspoon chopped fresh oregano -- or 1/2 teaspoon dried oregano 2 tablespoon chopped fresh cilantro 1 teaspoon toasted and ground cumin 1 seed 1 teaspoon ancho chile powder -- 1 optional 1 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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