Aurora Catering's

Anaheim Chile Pepper and Citrus Marinade - Hot
Yield - about 1 Quart

Ingredients
1 CUP FROZEN ORANGE JUICE CONCENTRATE
1 - 4 OZ CAN MINUTE MAID FROZEN LIME JUICE CONCENTRATE
2 CUPS WATER
12 MED. ANAHEIM CHILIES (Roasted, peeled and chopped)
2 TSP JALAPEÑOS PEPPERS
1 TBSP GRATED ORANGE RIND (Fresh)
1 -1/2 TBSP FRESH GARLIC (Minced)
2 TSP GROUND CUMIN
1/4 CUP RICE WINE VINEGAR
1 TSP BLACK PEPPER
1 TSP SALT
1/4 CUP FRESH GREEK OREGANO LEAFS
OR
1 TBSP DRIED OREGANO LEAFS

Method
In a 2 quart sauce pan add the orange and lime juice concentrates with the water and bring just to a boil. Place the remaining ingredients into a blender and add the warmed juice concentrate, blend thoroughly. If necessary add additional rice wine vinegar to thin the marinade.

Alternate Method
1 TBSP DRIED LEAF THYME
OR
1 TBSP DRIED SWEET BASIL
May be substituted for the oregano leafs.

Chef's Notes:
This is an all purpose marinade that can be used for shrimp, deep water fish steaks, chicken, pork or lamb. Seafood should be marinated no more than 4 hours, chicken or pork 12 hours, beef flank steak or lamb a maximum of 24 hours.

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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: March 25, 2008.