Recipe by Abby Girl
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.
- 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 See How It's Made
- Mix together the garlic, onions, orange juice, and lime juice in a bowl.
- Heat the olive oil in a large saucepan til just smoking.
- 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.
- Simmer for 5 minutes to soften the onions and garlic. Season the marinade with the rest of the ingredients.
- 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.
- Pour into a glass container and cool to room temperature; cover and refrigerate.
- Mojito Marinade keeps for up to 2 weeks.