Powerfully delicious, this sauce is served throughout the Caribbean, often with grilled chicken but also over vegetables. Best made with the juice of sour oranges, but you won’t find those here; I use a combination of orange and lime juices.
Recipe information
Yield
makes about 1 cup
Ingredients
1/4 cup peeled garlic cloves
1 medium onion, peeled and cut into chunks
Salt and black pepper to taste
1/4 cup extra virgin olive or neutral oil, like corn or grapeseed
1/4 cup fresh orange juice
1/4 cup fresh lime juice
Preparation
Step 1
Combine the first 4 ingredients in a small food processor and process to a paste.
Step 2
Put a small skillet or saucepan over medium heat and wait a minute. Add the garlic mixture and cook, stirring frequently, until it sizzles and begins to color. Add the juices and cook, stirring occasionally, for about a minute more. Serve immediately or cover and refrigerate for up to a day (reheat gently before serving).
The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.
MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
