Ingredients:
3 Tbsp olive oil
½ medium red onion, minced (½ cup)
1 tsp salt, plus more to taste
3 garlic cloves, minced (1 heaping Tbsp)
1½ tsp ground cumin
½ tsp paprika
¼ tsp black pepper
⅛ tsp cayenne pepper
1 ½ lemons juiced (3 Tbsp)
1 Tbsp orange juice
2 Tbsp water
¼ tsp habanero pepper, seeds and stem removed, finely minced, plus more to taste
1 bunch cilantro, leaves and tender stems minced (1 ½ cups)
½ bunch flat-leaf Italian parsley, leaves and delicate stems minced (½ cup)
Equipment:
Cutting board
Chef’s knife
Juicer
Measuring cups and spoons
Wooden spoon
Saute pan
Directions:
- Gather all the ingredients and equipment. Wash the produce and prepare it as detailed in the ingredients list.
- Warm the oil in a small sauté pan over medium-low heat. Add the onion and salt and cook until the onion is caramelized, 5 to 7 minutes.
- Next, stir in the garlic, cumin, paprika, black pepper and cayenne. Sauté until fragrant, 2 to 3 minutes.
- Set aside to cool, then add the remaining ingredients.
- Use immediately or store in a sealed jar in the refrigerator for up to 1 week.
Adapted from Afro-Vegan by Bryant Terry