Equipment
Ingredients
Main
- 120 ml olive oil
- 8 garlic, thinly sliced crosswise
- 160 ml sour orange juice, fresh
- 80 ml water
- 6 g cumin, ground
- 3 g oregano, ground
- 1 g salt, to taste
- 1 g black pepper, freshly ground, to taste
- 9 g cilantro or flat-leaf parsley, chopped fresh
Nutrition (per serving)
Method
Heat 120ml olive oil in a saucepan over medium heat (approximately 175°C/350°F). Add the 8 sliced garlic cloves and cook until they are fragrant and turn a light golden color.
Add 160ml sour orange juice, 80ml water, 6g cumin, 3g oregano, salt, and pepper. Bring the mixture to a rolling boil.
Remove the saucepan from the heat. Let the sauce cool until it reaches room temperature (approximately 21°C/70°F).
Add 9g of chopped cilantro or parsley to the cooled sauce and stir until combined.
Transfer the sauce to a bottle or jar with a tight-fitting lid. Shake the container well before serving.
Chef's Notes
- The sauce is highly versatile and works well as a marinade for pork or chicken, or as a finishing sauce for grilled vegetables.
Storage
Refrigerator: 1 week — Keep in an airtight container.
Freezer: 3 months — Thaw in refrigerator before use.
Reheating: Bring to room temperature or warm gently in a saucepan over low heat.
