3 cups orange juice, not from concentrate
3 tablespoons red wine vinegar
2 tablespoons coarsely chopped red onion
1 jalapeno pepper, coarsely chopped
1 tablespoon ancho chile powder
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3/4 cup canola/olive oil blend
1 1/2 tablespoons honey
Salt and pepper to taste
1. Place orange juice in a small nonreactive pan over high heat and cook until thickened and reduced to about 1/4 cup, stirring occasionally.
2. Place reduced orange juice, vinegar, onion, jalapeno, ancho powder, salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Add the honey and blend a few more seconds.