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    You are in: Home / Recipes / Mojito Marinade Recipe
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    Mojito Marinade

    Mojito Marinade. Photo by gailanng

    1/1 Photo of Mojito Marinade

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    20 mins

    5 mins

    Abby Girl's Note:

    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.

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    1/4 cup

    Units: US | Metric


    1. 1
      Mix together the garlic, onions, orange juice, and lime juice in a bowl.
    2. 2
      Heat the olive oil in a large saucepan til just smoking.
    3. 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. 4
      Simmer for 5 minutes to soften the onions and garlic. Season the marinade with the rest of the ingredients.
    5. 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. 6
      Pour into a glass container and cool to room temperature; cover and refrigerate.
    7. 7
      Mojito Marinade keeps for up to 2 weeks.

    Ratings & Reviews:

    • on March 26, 2011


      Some family members claim that I've been trying to kill them with chili peppers. I obviously make them violently happy.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 11, 2008


      Oh My Goodness...this is the most wonderful marinade ever! I actually found the recipe on and it's the same (minus the chipotle) except it's doubled...which made a lot. However, it is good in the fridge for two weeks and since it's a little work to make it was nice having leftover marinade to use again. I did not use the chipotle and don't think I would because it was just sooo good as is. Since I doubled it according to your recipe the changes I made were to use a whole head of garlic and I used about a 1/2 a cup or more of cilantro. Since the food processor was needed later in the recipe I decided to chop my garlic, onions and cilantro in it first which made things a little easier. Beacause it was such a large amount it did spill a little out of my processor, but no big deal...had to clean it anyway. I bought a flank steak and asked the butcher to run it through the tenderizer twice (which I recommend- makes the meat super tender). The steak sat in the marinade for 4 hours and then we grilled it, it was so delicious. Tonight I poured the leftover marinade over some chicken and shrimp, I have no doubt that it will be wonderful, I'll update with the results. Thanks...a perfect intro to spring and breaking out the grill!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mojito Marinade

    Serving Size: 1 (437 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 664.2
    Calories from Fat 497
    Total Fat 55.2 g
    Saturated Fat 7.6 g
    Cholesterol 0.0 mg
    Sodium 3502.1 mg
    Total Carbohydrate 43.9 g
    Dietary Fiber 3.3 g
    Sugars 23.8 g
    Protein 4.3 g

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