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“Food & Wine. Feb 1998.”
READY IN:
10mins
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

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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