Yields about 11⁄4 cups
Zest of 1⁄2 orange
Zest of 1⁄2 lime
1 pickled jalapeño pepper, chopped, plus 1 tablespoon of the brine it came in (usually found near the olives in supermarkets)
1⁄4 cup Japanese rice wine vinegar
1⁄4 cup orange juice concentrate
11⁄2 teaspoons Dijon mustard
A few drops sesame oil (about 1⁄8 teaspoon)
1⁄4 cup peanut oil
1⁄4 cup olive oil
Salt and freshly ground black pepper
Combine zests, pickled jalapeño and brine, rice wine vinegar, orange juice concentrate, Dijon, and sesame oil in a blender.
Blend on medium speed, slowly drizzling in the peanut and olive oils. Season to taste with salt and pepper.