Cascabel Chile and Orange Marinade
These chiles will add a deep, nutty flavor to dishes and are great to use in salsas and sauces. It is a medium-hot chile that is good in soups, stews, sauces and sausage.
1 cup orange juice
2 dried cascabel chiles stem and seeds removed
2 cloves organic garlic
1 tsp. dried marjoram
1/4 teaspoon cumin ground
1/2 tsp. salt
1/4 tsp. rainbow pepper (peppercorn melange)
In a small sauce pan combine the orange juice, chiles, and garlic. Simmer the ingredients over medium heat until the chiles have softened and juice has reduced to about 1/2 cup (about 5-8 minutes).
Transfer the mixture to a blender and add the remaining ingredients. Puree until smooth, then strain through a fine sieve into a large bowl and let cool.
This can be used to marinate shrimp, chicken or beef.
Recipe by Corporate Chef, Ida Rodriguez.