*  Exported from  MasterCook  *

                      Chipotle-Tangerine Vinaigrette

Recipe By     : John Ash, Cooking Right, TVFN
Serving Size  : 4    Preparation Time :0:00
Categories    : Vinaigrette

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 3/4  cups          fresh tangerine juice -- or
                        fresh orange juice
   1      teaspoon      chipotle in adobo -- minced
     1/3  cup           olive oil
   2      teaspoons     grated tangerine or orange zest
   1      teaspoon      grated lime zest
   1      tablespoon    fresh lime juice
   1      teaspoon      sherry vinegar
   2      teaspoons     honey (or to taste)
     1/2  teaspoon      Asian tamarind concentrate -- optional
   1 1/2  teaspoons     chopped fresh oregano -- or
     1/2  teaspoon      dried oregano
   2      tablespoons   chopped fresh cilantro
   1      teaspoon      toasted and ground cumin seed
   1      teaspoon      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.

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from phannema@wizard.ucr.edu in S. Calif.