Rate this recipe
4/5
(1 Votes)
Ingredients
- 2 cups orange juice
- 2 tablespoons red wine vinegar
- 2 tablespoons red onion coarsely chopped
- 1 jalapeno pepper coarsely chopped
- 1 tablespoon chile power
- 3/4 cup olive oil
- 1 tablespoon honey
- salt and pepper to taste
Details
Servings 4
Preparation
Step 1
Place the orange juice (2 cups) in a nonreactive sauce pan over high heat and cook until reduced to 1/4 to 1/2 cup.
Pour reduced orange juice, vinegar, onion, jalapeno and chile power in a blender and blend until smooth.
With blender running on slow, slowly add the olive oil until mixed well. Add the honey and salt and pepper to taste.
Serve on salad or
apple salad see recipe
You'll also love
- Raspberry Sauce for Salmon 4/5 (1 Votes)
- Tuscan Pasta with Lemon Sauce,... 4.5/5 (2 Votes)
- Filet of Sole With... 4/5 (1 Votes)
- Honey Orange Teriyaki Chicken 3.7/5 (20 Votes)
Review this recipe