Recipe courtesy of John Fink
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12 hr 45 min
45 min
12 hr
8 cups



Puree the garlic and half the orange juice in a food processor or blender. Transfer to a large bowl. Puree the remaining juice with the dried and fresh oregano, and then add to the bowl. Grind the cumin and black pepper in a spice or coffee grinder, and then stir into the juice with the salt and sugar to taste. Let rest overnight before using.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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