Makes 1 cup.
The sauce can be made up to a day ahead of time and refrigerated in an airtight container. If chilled, let the sauce come to room temperature before serving.
|4||medium cloves garlic , minced or pressed through a garlic press (about 4 teaspoons)|
|2||teaspoons kosher salt|
|1/2||cup olive oil|
|1/2||teaspoon ground cumin|
|1/4||cup distilled white vinegar|
|1/4||cup fresh orange juice from 1 to 2 oranges|
|1/4||teaspoon dried oregano|
|1/8||teaspoon ground black pepper|
- Place minced garlic on cutting board and sprinkle with kosher salt. Using flat side of chef’s knife, drag garlic and salt back and forth across cutting board in small circular motions until garlic is ground into smooth paste.
- Heat olive oil in medium saucepan over medium heat until shimmering. Add garlic paste and cumin and cook, stirring, until fragrant, about 30 seconds.
- Remove pan from heat and whisk in remaining ingredients. Transfer to bowl and cool to room temperature. Whisk sauce to recombine before serving.