Mexican smoked chili marinade

1 cup

Ingredients

Quantity Ingredient
1 cup Orange juice
¼ cup Lime juice
5 Canned chipotle chilies, minced plus
1 tablespoon Adobo sauce *
2 tablespoons Tomato paste
4 Garlic clove(s) minced (4 tsp)
1 teaspoon Grated orange zest
2 teaspoons Dried oregano
1 teaspoon Cumin seeds
2 tablespoons Wine vinegar
½ teaspoon Each salt and pepper or to taste

Directions

* Chipotle chilies are often sold canned in adobo sauce. If you use dried chilies, soften them in water and add 2 tbs tomato paste.

Combine the orange juice and lime juice in a saucepan and boil until only « cup liquid remains. Place this and the remaining ingredients in a blender and pur‚e to a smooth paste.

Spread this paste on the food to be marinated. Marinate seafood for 2 hours, poultry for 4-6 hours, and meat overnight, turning once or twice.

Makes enough for 1«-2 pounds seafood, poultry, or meat. Goes especially well with pork.

High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 173 Submitted By DIANE LAZARUS On 10-25-95

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