This is a zingy, bright sauce that’s just perfect with burritos (here ), chili (here ) and salad dressings (here ). Be sure to use freshly squeezed orange juice because even the “not made from concentrate” kind bought at the store will yield disappointing results.
YIELD: Scant 1 cup (220 ml)
2⅔ cups (630 ml) fresh orange juice
2 tsp (10 ml) lime juice
1 tbsp (20 g) agave nectar
¼–½ tsp chipotle powder, to taste
½ tsp toasted cumin seeds
2 minced cloves garlic
¼ cup plus 2 tbsp (60 g) minced red onion
Scant ½ tsp smoked sea salt
Combine the orange juice, lime juice, agave, chipotle powder, cumin seeds, garlic, onion and salt in a medium saucepan. Bring to a boil, then reduce the heat to a low-bubbling simmer. Cook down until the sauce is reduced to ¼ of the original volume, with a thickness similar to compote. This will take about 1 hour. Be sure to stir frequently, and adjust the heat as needed.
Set aside to cool before transferring to an airtight jar. Store in the refrigerator for up to 2 weeks.