Yield: 1 Recipe
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Fruity olive oil |
| 3 mediums | Carrots |
| 1 medium | Yellow onion |
| 2 \N | Whole shallots |
| 3 larges | Cloves garlic |
| 5 cups | Hearty red wine |
| ½ cup | Red wine vinegar |
| 4 \N | Whole bay leaves |
| 6 \N | Parsley stalks |
| 16 \N | Whole juniper berries |
| 2 teaspoons | Sea salt |
| 12 \N | Whole peppercorns |
Roughly chop vegetables and saute in oil until lightly browned. Add wine, vinegar and remaining seasonings and bring to a boil. Simmer 5 minutes and then cool before using. In a non-aluminum pan, pour cooled marinade over meat and marinate covered in refrigerator for 6 hours or overnight. Turn occasionally. Combine all ingredients and allow flavors to marry for 2 hours before using. If you like a hotter flavor, add more chile flakes or some minced fresh serrano chiles.
Makes approximately 2 cups