Sour oranges are a wonderful seasoning agent in Cuban and Puerto Rican cuisine. The flavor is actually more bitter than sour and works well to impart a tangy flavor to everything from roasts to veggies to starchy sides. You can make a large portion and freeze it for later use, too. If sour oranges are unavailable in your area, I’ve given you two substitutions using more commonly available citrus fruits that you can try out.
- Yield: 1 ½ cups (335 ml)
- 1 cup (240 ml) freshly squeezed sour orange juice
- 10 cloves garlic, peeled
- 1 tsp (2 g) dried oregano
- 1 tsp (6 g) fine Himalayan salt
- ¼ tsp freshly ground black pepper
- 4 tbsp (30 to 60 ml) extra-virgin olive oil, depending on recipe
- In a blender or food processor, pulse the sour orange juice, garlic, oregano, salt, pepper and olive oil until the garlic is pulverized and you have a sauce with a creamy consistency.
- Use immediately as a marinade. Store in fridge for a few days only. Freeze unused portions for use later.
- Used as a traditional marinade for meats, for yuca, served as a condiment for cooked meats or to season roasted or sautéed veggies. It is a very versatile marinade/dressing.