Tamarind Dressing

Frank Valdez, Executive Chef, Broken English Taco Pub, Chicago, IL

30 oz. The Perfect Purée Tamarind Puree, thawed
1-2 chipotle peppers
1/2 white onion, chopped
1 tbsp. Mexican oregano
1/2 cup lime juice
2 qt. canola oil
Salt and black pepper, to taste
1. In a blender, combine Tamarind Puree, onion, chipotle and oregano and blend till smooth.
2. Add half the lime juice and blend.
3. With the blender still running on low, add the oil till emulsified.
4. Add the remaining lime juice and season to taste with salt and pepper.