I love this spicy Mexican marinade with grilled flank steak, grilled or broiled chicken breasts, or shrimp. I’d suggest saving a little of the marinade to serve on the side; it also makes a great little sauce for dipping or to spoon on rice.
Combine the Vinegar, oregano, cilantro, chipotle, garlic, and brown sugar in a blender or food processor and blend until smooth. Add the olive oil and pulse to combine and thicken slightly. Add salt to taste. Store covered in the refrigerator for up to 5 days.
© 2004 John Ash. All rights reserved.