Raspberry Habanero Marinade

• 3 dried habanero chiles or 3 ground habanero chile pepper
• 1 tablespoon grated orange zest
• 1 cup raspberry vinegar
• 1 1/2 cups fresh unsweetened raspberries or 1 1/2 cups frozen unsweetened raspberries
• 1/3 cup orange juice (fresh preferred)

1. Combine the chiles, orange zest, and vinegar in a heavy non-reactive pot and bring to a boil.
2. Reduce the vinegar to 1/3 cup, strain, and discard the solids.
3. Return the vinegar to the saucepan.
4. Puree the raspberries in a food processor fitted with a plastic dough blade. (A metal blade will crush the seeds, which will impart a bitter taste to the food.) Then strain.
5. Add the raspberry puree to the vinegar and simmer over low heat for 20 minutes.
6. Cool to room temperature and add the orange juice.
7. This marinade will keep for 1 to 2 weeks, in an airtight jar, in the refrigerator.

chiles, orange zest, raspberry vinegar, raspberries, orange juice

Taken from www.food.com/recipe/raspberry-habanero-marinade-188839 (may not work)