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Mango-Chipotle Vinaigrette
By Chef Curtis Aikens

1 whole Dried Chipotle Chiles 
1 whole Organic Mango peeled and pit removed 
1 tablespoon Shallots chopped 
1 tablespoon Chopped Garlic 
1 tablespoon Cilantro chopped 
1/4 cup Corn Oil 
1 cup Rice Vinegar seasoned 
1 whole Organic Lemon juice freshly squeezed 
Kosher Salt to taste 
Cracked Black Peppercorn to taste 


Rinse and reconstitute chipotle chiles in 1/2 cup boiling water until soft. Drain and set aside. 

In blender puree mango, shallots, garlic, cilantro, chipotles, lemon juice and vinegar. 

Slowly add in corn oil while blending. 

Season with Kosher salt and pepper.