Shared by friend John Tyler
1 cup fresh orange juice
2 teaspoons cumin seeds
1 cup cilantro leaves
½ cup canola oil
1 tablespoon fresh lemon juice
Put orange juice in pan over medium-high heat and reduce to ¼ cup. Allow to cool
Put cumin seeds in heavy skillet over medium heat. Toast for 4 minutes stirring a few times. Cool and grind in a mortar & pestle or a spice grinder
Puree cooled orange juice with cilantro in blender or food processor until smooth.
Add the oil, cumin, and lemon juice and mix well.
Season with salt & cayenne to taste.