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Raspberry Habanero Marinade

This marinade is sneaky, in that people are initially fooled by the sweet raspberry flavor, then the heat of the Habaneros hits your taste buds like a runaway train. Recommended cuts: Shrimp (2 to 3 hours); poultry breasts (4 to 6 hours) From: Marinades by Jim Tarantino.

Ready In:
50mins
Yields:
Units:

ingredients

directions

  • Combine the chiles, orange zest, and vinegar in a heavy non-reactive pot and bring to a boil.
  • Reduce the vinegar to 1/3 cup, strain, and discard the solids.
  • Return the vinegar to the saucepan.
  • Puree the raspberries in a food processor fitted with a plastic dough blade. (A metal blade will crush the seeds, which will impart a bitter taste to the food.) Then strain.
  • Add the raspberry puree to the vinegar and simmer over low heat for 20 minutes.
  • Cool to room temperature and add the orange juice.
  • This marinade will keep for 1 to 2 weeks, in an airtight jar, in the refrigerator.
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RECIPE MADE WITH LOVE BY

@Chef Sean 2
Contributor
@Chef Sean 2
Contributor
"This marinade is sneaky, in that people are initially fooled by the sweet raspberry flavor, then the heat of the Habaneros hits your taste buds like a runaway train. Recommended cuts: Shrimp (2 to 3 hours); poultry breasts (4 to 6 hours) From: Marinades by Jim Tarantino."
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  1. Chef Sean 2
    This marinade is sneaky, in that people are initially fooled by the sweet raspberry flavor, then the heat of the Habaneros hits your taste buds like a runaway train. Recommended cuts: Shrimp (2 to 3 hours); poultry breasts (4 to 6 hours) From: Marinades by Jim Tarantino.
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