Mojito Marinade

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.

• Ready In: 25 mins
• Yields: 1 1/4 cup

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.