POBLANO PEPPER MARINADE
Also see Article: Marinades & Rubs
I like this one for beef and pork, done spicy and Latin style.
• 1 cup water
• One third cup white wine vinegar
• Two poblano peppers, chopped
• Three oz. onion, chopped
• Two cloves garlic, chopped
• One teaspoon cumin
• One teaspoon coriander
• One teaspoon salt
• Half teaspoon black pepper
• Small batch of cilantro, chopped
Combine all of the ingredients except the cilantro in a saucepan.
Bring to a boil and then simmer for eight minutes.
Puree in a blender.
Chop the cilantro by hand and add it to the puree.
Place in fridge until it reaches room temperature and add the meat.
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