“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.”
1 1/4 cup

Ingredients Nutrition


  1. Mix together the garlic, onions, orange juice, and lime juice in a bowl.
  2. Heat the olive oil in a large saucepan til just smoking.
  3. 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.
  4. Simmer for 5 minutes to soften the onions and garlic. Season the marinade with the rest of the ingredients.
  5. 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.
  6. Pour into a glass container and cool to room temperature; cover and refrigerate.
  7. Mojito Marinade keeps for up to 2 weeks.

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