🥘 Ingredients
- medium oranges 2
- medium limes 3
- cilantro leaves and tender stems 1 handful
- garlic cloves 8
- medium Fresno or jalapeño peppers 1-2
- fresh oregano sprigs 1 ½ tsp
- extra virgin olive oil ¼ cup
- ground cumin 1 ½ tsp
- kosher salt or ¾ teaspoon fine sea salt 1 ½ tsp
- Freshly
📝
If you bought orange juice, simply skip the orange zest. Not a fan of cilantro? Use flat-leaf parsley instead. For mild heat, remove the membranes and seeds. For medium, use 1 pepper. For spicy! use 2 peppers.
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1Prepare: medium oranges , medium limes , cilantro leaves and tender stems , garlic cloves , medium Fresno or jalapeño peppers , fresh oregano sprigs , extra virgin olive oil , ground cumin , kosher salt or ¾ teaspoon fine sea salt , Freshly cracked black pepper.
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2Zest then juice the oranges to yield 2 tsp zest and 1/2 cup juice. Juice the limes to yield 1/3 cup juice.
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3In a high-powered blender, add the orange zest, orange juice, lime juice, cilantro, garlic, Fresno peppers, oregano, olive oil, cumin, salt and a generous amount of black pepper. Blend until the herbs and garlic are finely chopped and the sauce comes together, stopping to scrape down the sides as you go.
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4Taste, adding more lime (or orange) juice for acidity or salt/pepper to season.
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5Transfer to a jar, seal, label, and refrigerate for 1 to 2 weeks.