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RECIPESSeasonings 2: Magic Dust to Teriyaki >  Marinade, Poblano Pepper


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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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