A zingy Cuban style sauce used sparingly on all kinds of meats, sandwiches, etc. - to enhance the flavor, not cover it up.
Ingredients:
4 Tablespoons Olive oil
3 Shallots, finely chopped (or one Red Onion, finely chopped)
8 cloves of Garlic, minced
Juice of two Oranges
Juice of two Limes
1 teaspoon Chili Garlic paste or one(1) Serrano Chili, seeded and finely chopped
1/2 Cup chopped Fresh Cilantro - stems removed. (optional - not traditional)
1/2 teaspoon Ground Cumin
1/2 teaspoon Ground Black Pepper
Salt to taste
Preparation
In a mini food processor or mortar and pestle, blend the minced garlic and chopped Cilantro with a bit of salt to form a paste and set aside. In a medium size saucepan over medium heat, heat the olive oil and add the chopped shallots or red onion and sauté until softened.
Add to the saucepan one cup of water, the orange juice, lime juice, 1/4 cup Rice vinegar, ground pepper, cumin, and the garlic/cilantro paste and return to a simmer. Simmer for an hour, taste and add more salt if needed and allow to cool.
Used sparingly on all kinds of meats, sandwiches, etc. - to enhance the flavor, not cover it up. Keeps for a couple of weeks refrigerated.