Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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