Recipe information
Yield
Makes 1 1/4 cup or 4 servings
Ingredients
6 cloves garlic, roughly chopped
1 Scotch bonnet chili, stemmed, seeded, and minced
1/2 teaspoon kosher salt
2 teaspoons whole cumin seeds, freshly toasted
1 cup pure olive oil
1/3 cup sour orange juice (you can substitute 1/3 cup combined orange and lime juices)
2 teaspoons Spanish sherry vinegar
Freshly toasted and ground black pepper, to taste
Preparation
Step 1
In a mortar mash the raw garlic, Scotch bonnet, salt, and cumin until fairly smooth. Scrape this into a bowl and set aside.
Step 2
In a saucepan over medium heat, warm the oil until just hot and pour it over the garlic-chili mix, stirring the ingredients. Remove the pan from the heat and let it stand for 10 minutes.
Step 3
Whisk in the sour orange juice and the vinegar. Season with pepper. Refrigerated, this will keep up to 3 months.
