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Jalapeño-Orange Dipping Sauce

Artichokes stand up well to the bold flavors in this spicy sauce.

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Artichokes stand up well to the bold flavors in this spicy sauce.

Servings
3-TBS. SERVING

Ingredients

  • 1/2 cup fresh orange juice (from 2 to 3 oranges)
  • 2 tsp. agave nectar, optional
  • 2 tsp. cornstarch
  • 2 jalapeño peppers in escabeche sauce, drained and sliced, plus 2 Tbs. reserved escabeche sauce
  • 1/4 cup chopped chives
  • 2 Tbs. olive oil

Preparation

  1. Bring orange juice and agave nectar, if using, to a boil in saucepan. Whisk together cornstarch and 1/4 cup water in bowl. Add cornstarch mixture to orange juice, and cook 1 minute, or until slightly thickened, whisking constantly. Remove from heat, and stir in jalapeño peppers and reserved escabeche sauce. Set aside to cool.
  2. Stir chives and oil into sauce, and season with salt and pepper.

Nutrition Information

  • Serving Size Serves 4
  • Calories 82
  • Carbohydrate Content 5 g
  • Cholesterol Content 0 mg
  • Fat Content 7 g
  • Fiber Content 1 g
  • Protein Content 1 g
  • Saturated Fat Content 1 g
  • Sodium Content 353 mg
  • Sugar Content 3 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g