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Sauces & Seasonings
Mexican
About 1 cup
10 minutes
8 minutes
May be used to marinade shrimp, chicken, or beef.
1 cup orange juice
2 dried Cascabel peppers, stem and seeds removed
2 cloves organic garlic
1 teaspoon dried marjoram or 2 teaspoon fresh marjoram, minced
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon Melissa's Spice Grinders, use Rainbow Pepper
In a small sauce pan combine orange juice, peppers, and garlic.
Simmer over medium heat until peppers have softened, and juice has reduced to 1/2 cup (about 5 - 8 minutes).
Transfer to a blender, add remaining ingredients, puree until smooth.
Strain through fine strainer into a large bowl and let cool.
