Chipotle-tangerine Vinaigrette
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 21 ingredients
- 1 ts Sherry vinegar
- Optional
- Optional
- 1/2 ts Dried oregano
- 1 ts Toasted and ground cumin
- Seed
- Kosher salt
- 1 3/4 c Fresh tangerine juice -- or
- Zest
- 2 ts Grated tangerine or orange
- 1/3 c Olive oil
- 2 tb Chopped fresh cilantro
- 1 ts Chipotle in adobo -- minced
- 1/2 ts Asian tamarind concentrate
- 2 ts Honey (or to taste)
- Vinaigrette
- 1 ts Grated lime zest
- Fresh orange juice
- 1 tb Fresh lime juice
- 1 1/2 ts Chopped fresh oregano -- or
- 1 ts Ancho chile powder --
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 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.
Plating
Cookware for this recipe
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Saucepan
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Blender
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Chef's knife
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Cutting board
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Grater