Rainbow Carrots With Cilantro Chile Drizzle | Oregonian Recipes

Ingredients

• 1 cup coarsely chopped fresh cilantro leaves and tender stems
• 1 7-ounce can chipotle chiles in adobo sauce (use less for a milder sauce)
• 1 large clove garlic
• 1/3 cup seasoned rice wine vinegar
• 1/3 cup fresh lime juice
• 2 tablespoons agave nectar
• 2/3 cup vegetable oil
• 2 bunches baby carrots (about 16), trimmed, with 2 inches of the green tops
• 1 tablespoon olive oil
• Fine kosher or sea salt
• 2 tablespoons chopped fresh cilantro, to garnish