Mojito Marinade

Name: Mojito Marinade
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 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

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."

Download

photo by gailanng

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

Mix together the garlic, onions, orange juice, and lime juice in a bowl.
Heat the olive oil in a large saucepan til just smoking.
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.
Simmer for 5 minutes to soften the onions and garlic. Season the marinade with the rest of the ingredients.
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.
Pour into a glass container and cool to room temperature; cover and refrigerate.
Mojito Marinade keeps for up to 2 weeks.

Questions & Replies

Got a question? Share it with the community!

Reviews

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!

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

gailanng