*  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.