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Mexican Smoked Chili Marinade

chili, low-fat, smoked, marinades

1 cup orange juice
1/4 cup lime juice
5 canned chipotle chilies, minced plu; s
1 tablespoon adobo sauce *
2 tablespoon tomato paste
4 garlic clove(s) minced (4 tsp)
1 teaspoon grated orange zest
2 teaspoon dried oregano
1 teaspoon cumin seeds
2 tablespoon wine vinegar
1/2 teaspoon each salt and pepper or to taste

* 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

Yield: 1 cup

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