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.
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
- 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.
- 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