Orange Sauce

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Orange Sauce is a spicy, garlicky sauce with a creamy texture that's a perfect addition to tacos, sandwiches, chicken, pizza.. it's kind of an everything sauce and it's super easy to make.

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People are often surprised when they learn this is 100% vegan. The creaminess of this sauce comes from the somewhat slow cook of the garlic. When this is blended with the rest of the ingredients it becomes a velvety smooth sauce that pours and drizzles perfectly.

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WHAT YOU'LL NEED (scroll to full ingredient list)

• Skillet or Deep pan

• 1/4 Sheet pan

• Citrus Juicer

• Blender

• Garlic

• Arbol peppers

• Lime

• Dried oregano

• White onion

• Kosher salt

• Chicken bouillon powder

• Roma tomatoes

• Sesame seeds

• Canola oil

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DIRECTIONS

STEP 1: BROIL

• Add the onions and tomatoes to a foil-lined baking tray, cut-side down.

• Broil on high, about 5 to 7 inches from the top until they are soft and slightly charred (about 10 minutes).

STEP 2: COOK

• Add the oil to the skillet over medium-low heat.

• Add in the garlic cloves and cook for about 10 minutes until browned and soft.

  • If the garlic starts to brown too quickly, lower the heat.

STEP 3: PEPPERS

• When the garlic is almost done, add in the peppers until just starting to darken and become fragrant, then remove from the oil.

• The peppers can become bitter if they burn so keep a close eye on them while cooking.

• Add the garlic and peppers to the blender.

STEP 4: SESAME SEEDS

• Turn off the heat and add the sesame seeds to the oil.

• Let them steep in the hot oil for a few minutes until it cools a bit.

STEP 5: BLEND

• To the blender, add the lime juice, water, cooled oil with sesame seeds, Chicken Bouillon, salt, and oregano.

• Blend until creamy and smooth.

This is best used within a few weeks. Keep the leftovers refrigerated in an airtight container.

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INGREDIENTS

Makes about 2 cups

• 12 cloves garlic (60g), lightly smashed

• 10 arbol peppers (5g)

• 1 lime, juiced

• 1/8 tsp oregano, dried

• 1/4 white onion (97g), medium

• 1 tsp kosher salt

• 1/2 TBSP Chicken bouillon powder

• 2 Roma tomatoes (204g), halved

• 1 TBSP sesame seeds, white

• 1/4 C water

• 1/3 C canola oil

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