Norman Van Aken, ©2001
Yield: 2 Cups
3 large cloves garlic, peeled and chopped
1 Scotch bonnet chilies, stem and seeds discarded, minced
2 Tablespoons curry powder
6 scallions, cleaned and chopped
3 Tablespoons apple cider vinegar
1/3 Cup orange juice
1/3 Cup lime juice
¾ Cup Roasted Garlic Oil or plain olive oil
Combine the garlic, chile, curry powder and scallions together in a bowl.
Heat the oil until warm but not hot, pour it over the onion mixture, and whisk to combine. Let sit for 15 minutes. Now whisk in the juice and the cider vinegar.
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