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Ingredientes
- 1 3/4 c. Fresh tangerine juice, or possibly Fresh orange juice
- 1 tsp Chipotle in adobo chopped
- 1/3 c. Extra virgin olive oil
- 2 tsp Grated tangerine or possibly orange zest
- 1 tsp Grated lime zest
- 1 Tbsp. Fresh lime juice
- 1 tsp Sherry vinegar
- 2 tsp Honey (or possibly to taste)
- 1/2 tsp Asian tamarind concentrate optional
- 1 1/2 tsp Minced fresh oregano, or possibly
- 1/2 tsp Dry oregano
- 2 Tbsp. Minced fresh cilantro
- 1 tsp Toasted and grnd cumin seed
- 1 tsp Ancho chile pwdr, optional Kosher salt
Direcciones
- In a small saucepan, over moderateheat, reduce the tangerine juice by half. Cold. 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 possibly so till the vinaigrette is smooth.
- Yields Approximately 2 c.. Store the vinaigrette, covered, in the refrigerator up to 2 weeks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 4 servings | |
| Calories 224 | |
| Calories from Fat 163 | 73% |
| Total Fat 18.51g | 23% |
| Saturated Fat 2.55g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 236mg | 7% |
| Total Carbs 15.42g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 13.98g | 9% |
| Protein 0.83g | 1% |
