Mojito Marinade

Submitted 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."

 

• Ready In: 25mins
• Ingredients: 11
• 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.

Reviews

[HeidiSue]

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!

 

[gailanng]

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