This zippy chile-and-garlic-packed Cuban sauce is often used to marinate slow-roasted pork, but we’d be happy putting it on just about everything. If you’re spice sensitive, split the chiles in half lengthwise and remove the seeds; they hold much of the heat.
Recipe information
Yield
Makes 1 ¼ cups
Ingredients
Juice of 1 orange
Juice of 2 limes
1
serrano chile or jalapeño, stem removed, split lengthwise
1
garlic clove
½
cup cilantro springs
⅓
cup olive oil
2
tsp. sugar
1
tsp. Diamond Crystal or ½ tsp. Morton kosher salt
Need to make a substitution?
Preparation
Blend orange juice, lime juice, chile, garlic, cilantro, oil, sugar, and salt in a blender until mostly smooth but still specked with herbs. Transfer sauce to a small bowl.
Do Ahead: Sauce can be made 2 days ahead. Cover and chill.