| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Asian | Vinaigrette, Salads, Poultry, Icings | 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; optional |
| Kosher salt |
INSTRUCTIONS
Recipe by: John Ash, Cooking Right, TVFN 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. Posted to MC-Recipe Digest V1 #787 by Bill <thelma@pipeline.com> on Sep 18, 1997
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