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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Food & Wine. Feb 1998. Ingredients:
1/2 cup fresh orange juice |
1 teaspoon cumin seed |
1/2 cup lightly packed cilantro leaf |
1 tablespoon fresh lemon juice |
1/4 cup canola oil |
salt |
cayenne pepper |
Directions:
1. In a saucepan, boil the orange juice over moderately high heat until reduced to 2 tablespoons, about 8 minutes.
2. Let cool, then transfer to a blender.
3. Meanwhile, in a small dry skillet, toast the cumin seeds over moderate heat, shaking the pan occasionally, until fragrant, about 2 minutes. Grind the cumin in a mortar or spice grinder.
4. Add the cumin to the blender along with the cilantro and lemon juice and blend until smooth.
5. With the blender on, add the canola oil in a thin, steady stream. Season with salt and cayenne.
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