Laura'S Marinade

• 2 Tablespoons olive oil
• 1 cup chopped onion
• 4 cloves garlic, chopped
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 3/4 cup water; 1/4 cup sherry
• 1/4 cup vinegar
• 2 Tablespoons chopped can chipotles in adobo
• 1/4 cup fresh squeezed orange juice
• 2 Tablespoons golden or dark brown sugar

1. Saute onion in oil until softened. Add garlic and spices. Transfer to blender or food processor and puree with water, sherry, vinegar, chiles, orange juice and brown sugar. Marinate anything you plan to grill in the marinade, covered, in the refrigerator, about 2 hours.
2. Pour off marinade into a saucepan. Brings to a boil. Reduce and simmer 10 minutes. Remove from the heat. Cool (you could also just make extra marinade to make this glaze). When you grill your shrimp, meat, poultry or vegetables, baste (lightly) with the glaze before removing from the flame.

olive oil, onion, garlic, ground cumin, oregano, water, vinegar, chipotles, fresh squeezed orange juice, golden

Taken from www.epicurious.com/recipes/member/views/lauras-marinade-50148134 (may not work)