Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
319
Calories
5g
Protein
15g
Fat
47g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange Juice | 1 medium (131g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 16 cloves garlic, thinly sliced lengthwise
- 1 cup finely slivered onion
- 1 teaspoon ground cumin
- 1 cup extra-virgin olive oil
- 2 cup fresh orange juice (from 3 or 4 oranges)
- 1/2 cup fresh lime juice (from 2 or 3 limes)
- 2 tablespoons white wine vinegar
- Salt and freshly ground black pepper, to taste
Directions
1
In a medium bowl, combine garlic, onion, cumin, and salt and pepper.
2
Heat the olive oil in a medium saucepan over low heat.
3
Add the onion mixture and cook, stirring, until softened, about 10 minutes.
4
Add the orange juice, lime juice and vinegar and cook another 5 minutes for the flavours to blend.
5
Cool to room temperature. Makes 4 cups.
Recipe sourced from
fandom