Beer-Chipotle Marinade
by Johnny Loua, Chef, Seattle, Washington
- 16 ounces beer
- 1 (7½-ounce can) chipotle peppers in adobo sauce, chopped
- ½ cup honey
- ¼ cup minced garlic
- ½ tablespoon minced ginger
- ½ tablespoon smoked paprika
- ½ cup chopped cilantro
- ½ tablespoon fresh black pepper
- ¼ cup lime juice
- 2 cups vegetable oil
Combine all ingredients and mix well. Transfer to a sealable container and refrigerate until ready to use.