| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | 1 | Servings | ||
INGREDIENTS
| 1 | c | Fresh-squeezed orange juice (from 2 large oranges) |
| 1 | c | Red wine vinegar |
| 1/2 | c | Mayonnaise |
| 2 | tb | Minced chipotle pepper |
| 1/4 | c | Roughly chopped fresh cilantro |
| 1 | Tables ground cumin | |
| 3 | tb | Fresh lime juice (about 1 1/2 limes) |
| Salt & freshly ground pepper to taste |
INSTRUCTIONS
Hi all: We've been using this vinaigrette on everything, makes a great potato salad with a little extra mayonnaise. It's from the Chris Schlesinger cookbook, Lettuce in Your Kitchen. Hope you like it as much as I do. -Leslie. In a small saucepan combine the orange juice & vinegar. Bring to a boil over high heat; then, reduce the heat to medium-low and simmer vigorously until the liquid is reduced by 2/3, about 25 minutes. Remove the liquid from the heat, and allow to cool to room temperature. Add the mayonnaise and whisk together until well blended. Add the chipotle, cilantro, cumin and lime juice; whisk together well. Season with salt and pepper. Yield: about 1 2/3 cups. As a salad dressing: Toss with a Mexican-flavored salad made with romaine lettuce, sliced avocado, tomato, red onion & cornbread croutons. As a cold sauce: Drizzle over grilled chicken or fish, spoon over baked sweet potatoes, or paint on bbq ribs. Posted to FOODWINE Digest 29 October 96 Date: Tue, 29 Oct 1996 15:21:36 -0500 From: Leslie Duncan <[email protected]>
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