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Chipotle Marinade

by , Chef, Au Courant Regional Kitchen, Omaha, Nebraska

Chipotle Marinade

Makes about 1½ cups

  • 1 cup olive or canola oil
  • 3 cloves garlic
  • Zest of 1 lime
  • 3 dried chipotle chiles, stems removed
  • 1 cup chopped scallions
  • ½ cup cilantro

In a food processor, combine the oil, garlic, lime zest, and chipotle chiles and pulse until smooth. Add the scallions and cilantro and lightly pulse until cilantro and scallions are roughly chopped. Submerge steaks in marinade, cover, and refrigerate for a couple hours, or overnight before cooking.

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