Mojito Marinade
photo by gailanng
- Ready In:
- 25mins
- Ingredients:
- 11
- Yields:
-
1 1/4 cup
ingredients
- 29.58 ml garlic, chopped
- 59.14 ml onion, chopped
- 236.59 ml fresh orange juice
- 59.14 ml fresh lime juice
- 1 small chipotle pepper, chopped (optional)
- 59.14 ml olive oil
- 9.85 ml kosher salt
- 7.39 ml black pepper
- 4.92 ml ground cumin
- 4.92 ml dried oregano
- 7.39 ml fresh cilantro, chopped
directions
- 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.
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Reviews
-
Oh My Goodness...this is the most wonderful marinade ever! I actually found the recipe on epicurious.com 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!