 |
Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
This versatile marinade can be used for pork tenderloin or chicken... poured it over cooked veggies or potatoes.... or toss it with a green salad. A chipotle pepper is an option if you want to give it a bit of a kick. The rest of the chipotles can be frozen and removed individually for another use. Ingredients:
2 tablespoons garlic, chopped |
1/4 cup onion, chopped |
1 cup fresh orange juice |
1/4 cup fresh lime juice |
1 small chipotle pepper, chopped (optional) |
1/4 cup olive oil |
2 teaspoons kosher salt |
1 1/2 teaspoons black pepper |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
1 1/2 teaspoons fresh cilantro, chopped |
Directions:
1. Mix together the garlic, onions, orange juice, and lime juice in a bowl.
2. Heat the olive oil in a large saucepan til just smoking.
3. CAUTION: slide the contents of the bowl into the hot oil — be very careful because the liquid could splatter. You might want to use oven mits.
4. Simmer for 5 minutes to soften the onions and garlic. Season the marinade with the rest of the ingredients.
5. CAUTION: Pour everything into a blender (remove lid for hot air to release) or food processor and pulse 3 times to blend (another alternative is to use an immersion blender). Which ever method you use, just use caution with the hot liquids.
6. Pour into a glass container and cool to room temperature; cover and refrigerate.
7. Mojito Marinade keeps for up to 2 weeks.
|
|