Chipotle Tangerine Vinaigrette Recipe - Cooking Index
1 3/4 cups | 414ml | Fresh tangerine juice - or fresh orange juice |
1 teaspoon | 5ml | Chipotle in adobo minced |
1/3 cup | 78ml | Olive oil |
2 teaspoons | 10ml | Grated tangerine or orange zest |
1 teaspoon | 5ml | Grated lime zest |
1 tablespoon | 15ml | Fresh lime juice |
1 teaspoon | 5ml | Sherry vinegar |
2 teaspoons | 10ml | Honey - (or to taste) |
1/2 teaspoon | 2.5ml | Asian tamarind concentrate optional |
1 1/2 teaspoons | 7.5ml | Chopped fresh oregano - or |
1/2 teaspoon | 2.5ml | Dried oregano |
2 tablespoons | 30ml | Chopped fresh cilantro |
1 teaspoon | 5ml | Toasted and ground cumin seed |
1 teaspoon | 5ml | 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.
Source:
John Ash, Cooking Right, TVFN
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