Adobo Marinade (Latin Garlic-Pepper-Vinegar Marinade)

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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Ingredients:

1/3 cup vinegar
1/2 cup oil
6-8 cloves garlic
1 jalapeno chile, stemmed and chopped
1-2 Tbsp. paprika
1 Tbsp. salt

Instructions:

Place all the ingredients together in a blender or food processor and blend until fairly smooth. This marinade will keep refrigerated for up to a week. Use as a marinade for pork, chicken or beef.

Variations:

Substitute lime juice for the vinegar to give the dish a puertorriqueno and Caribbean flavor.

Substitute 1-2 dried ancho or other chiles for the paprika to get a Mexican-style marinade. Soak the chiles in hot water for about 20 minutes to soften first, then add 1 Tbsp. of dried oregano or 2 tsp. ground cumin if you like.

Recipe from Whats4Eats.com.