Smoked Chile (Chipotle) Marinade

Recipe Ingredients

1/2 teaspoon	2.5ml	Cumin seeds
1/2 teaspoon	2.5ml	Peppercorns
3		Ripe plum tomatoes
3		Garlic cloves - peeled
1/2		Onion - cut in half (medium)
1/2 cup	118ml	Fresh lime juice
3 tablespoons	45ml	Fresh orange juice
2 tablespoons	30ml	Red wine vinegar
2		Canned chipotle chiles - (to 4)
1 teaspoon	5ml	Chipotle can juices
1 teaspoon	5ml	Dried oregano
1 teaspoon	5ml	Coarse salt
		= (kosher or sea)

Recipe Instructions

Heat the comal or dry skillet over medium heat. Add the cumin and peppercorns and toast until fragrant, 2 minutes. Transfer the spices to a blender or spice mill and grind to fine powder. Leave the spices in the blender.

Place tomatoes, garlic, and onion on the comal and cook until nicely browned on all sides, turning with tongs. This will take 4 to 6 minutes for the garlic, and 10 to 12 minutes for the tomatoes and onion. Transfer the vegetables to the blender with the spices.

Add the lime and orange juice, the vinegar, chipotle chiles and can juices, the oregano, and salt. Run the blender in bursts to reduce the ingredients to a thick puree.

Transfer to a jar, cover, and refrigerate. The marinade will keep for several weeks.

This recipe yields 2 cups, enough to marinate 3 to 4 pounds of meat.

Source:
Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and - Glazes by Steven Raichlen

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