Ingredients

Makes 1 1/4 cup or 4 servings

　　6 cloves garlic, roughly chopped

　　1 Scotch bonnet chili, stemmed, seeded, and minced

　　1/2 teaspoon kosher salt

　　2 teaspoons whole cumin seeds, freshly toasted

　　1 cup pure olive oil

　　1/3 cup sour orange juice (you can substitute 1/3 cup combined orange and lime juices)

　　2 teaspoons Spanish sherry vinegar

　　Freshly toasted and ground black pepper, to taste

　　

Step 1

In a mortar mash the raw garlic, Scotch bonnet, salt, and cumin until fairly smooth. Scrape this into a bowl and set aside.

　　

Step 2

In a saucepan over medium heat, warm the oil until just hot and pour it over the garlic-chili mix, stirring the ingredients. Remove the pan from the heat and let it stand for 10 minutes.

　　

Step 3

Whisk in the sour orange juice and the vinegar. Season with pepper. Refrigerated, this will keep up to 3 months.