Raspberry Habanero Marinade

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READY IN: 50mins
YIELD: 1 1/2 cups
UNITS: US

INGREDIENTS

Nutrition
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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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