Yield: 1 1/2 cups
|½ cup||Olive oil|
|6 larges||(to 8) garlic clove(s)|
|\N \N||Very thinly sliced|
|\N \N||Or finely chopped|
|⅔ cup||Sour orange juice|
|\N \N||Or lime juice|
|1 teaspoon||Ground cumin|
|½ teaspoon||Dried oregano|
|2 teaspoons||Salt or to taste|
|1 teaspoon||Black pepper|
|3 tablespoons||Chopped cilantro|
|\N \N||Or flat-leaf parsley|
Heat the olive oil in a deep saucepan over medium heat. Add the garlic and cook until fragrant and a pale golden brown. Do not let brown too much, or the garlic will become bitter.
Stir in the lime juice, ½ cup water, cumin, oregano, salt and pepper. Be careful; the sauce may sputter. Bring the sauce to a rolling boil. Correct the seasoning, adding salt and pepper to taste.
Let cool to room temperature, then stir in the cilantro.
Store in an airtight container in the refrigerator; it will keep for several weeks. Shake well before using.
The Caribbean Pantry Cookbook
by Steven Raichlen
Submitted By DIANE LAZARUS On 12-13-95