| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
American |
Condiments, Herb/spices, Mexico, Sauce/gravy, Archived |
1 |
Servings |
INGREDIENTS
| 3 |
|
Oranges |
| 1 |
|
Lime |
| 2 |
|
To 3 canned chipotle chilies or to taste |
| 3 |
|
Cloves garlic (1 T) |
| 2 |
ts |
Dried oregano |
| 1/2 |
ts |
Cumin seed |
| 1/2 |
ts |
Black pepper |
| 2 |
tb |
Wine vinegar |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Source: FOODday, July 9, '91 From: Valerie Whittle
This spicy marinade owes its unusual flavor to the chipotle, a smoked
jalapeno chile. Chipotles are usually sold canned in tomato paste. Look
for them at Mexican and Latin American markets. Adobo marinade goes
particularly well with pork.
Juice the oranges and lime. Finely chop chilies and garlic. Place citrus
juices, chilies, garlic, oregano, cumin, black pepper, vinegar and salt in
blender and puree until smooth.
Makes enough marinade for 1 1/2 to 2 pounds meat or chicken.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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