Mexican smoked chili marinade
1 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Orange juice |
| ¼ | cup | Lime juice |
| 5 | Canned chipotle chilies, minced plus | |
| 1 | tablespoon | Adobo sauce * |
| 2 | tablespoons | Tomato paste |
| 4 | Garlic clove(s) minced (4 tsp) | |
| 1 | teaspoon | Grated orange zest |
| 2 | teaspoons | Dried oregano |
| 1 | teaspoon | Cumin seeds |
| 2 | tablespoons | Wine vinegar |
| ½ | teaspoon | Each salt and pepper or to taste |
Directions
* Chipotle chilies are often sold canned in adobo sauce. If you use dried chilies, soften them in water and add 2 tbs tomato paste.
Combine the orange juice and lime juice in a saucepan and boil until only « cup liquid remains. Place this and the remaining ingredients in a blender and pur‚e to a smooth paste.
Spread this paste on the food to be marinated. Marinate seafood for 2 hours, poultry for 4-6 hours, and meat overnight, turning once or twice.
Makes enough for 1«-2 pounds seafood, poultry, or meat. Goes especially well with pork.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 173 Submitted By DIANE LAZARUS On 10-25-95