Chipotle Marinade

Preparation info

  • Difficulty


  • Makes about

    1 cup

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

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.


  • cup red wine vinegar
  • 2 teaspoons dried oregano
  • 2 tablespoons chopped fresh cilantro
  • 1 to 2 tablespoons chopped chipotle chiles in adobo
  • 1 tablespoon chopped garlic
  • 1 tablespoon packed light or dark brown sugar
  • ½ cup olive oil
  • Salt to taste


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.