Mexican Smoked Chile Marinade

• 1 cup fresh orange juice
• 1/4 cup fresh lime juice
• 5 canned chipotle chiles, minced plus
• 1 tablespoon juice (see note)
• 4 cloves garlic, minced (4 tsp)
• 1 teaspoon freshly grated orange zest
• 2 teaspoons dried oregano
• 1 teaspoon cumin seed
• 2 tablespoons wine vinegar
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon salt

1. Combine the orange juice and lime juice in a saucepan and boil until only 1/2 cup liquid remains.
2. Place this and the remaining ingredients in a blender and puree to a smooth paste.
3. Spread this paste on the food to be marinated.
4. Marinate seafood for 2 hours, poultry for 4 hours, and meat overnight, turning once or twice.
5. Marinated food may be sauteed on the stove top, broiled on a charcoal grille, or roasted or broiled in the oven.
6. Makes 1 cup of marinade, enough for 1 1/2 to 2 pounds of seafood, poultry or meat.

orange juice, lime juice, chiles, garlic, freshly grated orange zest, oregano, cumin, wine vinegar, fresh ground pepper, salt

Taken from www.food.com/recipe/mexican-smoked-chile-marinade-64241 (may not work)