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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
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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