Chipotle-tangerine Vinaigrette Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 3/4 cup: Fresh tangerine juice, or
Fresh orange juice,
1 tsp: Chipotle in adobo, minced
1/3 cup: Olive oil,
2 tsp: Grated tangerine or orange,
Zest,
1 tsp: Grated lime zest,
1 tbsp: Fresh lime juice,
1 tsp: Sherry vinegar,
2 tsp: Honey, or to taste
1/2 tsp: Asian tamarind concentrate,
Optional,
1 1/2 tsp: Chopped fresh oregano, or
1/2 tsp: Dried oregano,
2 tbsp: Chopped fresh cilantro,
1 tsp: Toasted and ground cumin,
Seed,
1 tsp: Ancho chile powder --,
Optional,
Kosher salt,
Directions:
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:
Source from luhu.jp
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:
Source from luhu.jp