Recipe courtesy of John Fink
Episode: Pig Roasts
Print
Total:
12 hr 45 min
Prep:
45 min
Inactive:
12 hr
Yield:
8 cups
Level:
Easy

Ingredients

  • 2 1/2 cups peeled garlic cloves
  • Zest and juice of 25 sour Seville oranges or 40 limes, reserved separately
  • 2 cups dried oregano
  • 8 ounces fresh oregano, leaves picked
  • 2 cups cumin seeds
  • 1 cup black peppercorns
  • 1/4 cup salt
  • Sugar

Directions

Puree the garlic and half the orange juice in a food processor or blender. Transfer to a large bowl. Puree the remaining juice with the dried and fresh oregano, and then add to the bowl. Grind the cumin and black pepper in a spice or coffee grinder, and then stir into the juice with the salt and sugar to taste. Let rest overnight before using.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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