Jalapeño–Cilantro Stem Marinade
- 4 large jalapenos, 1 whole, 3 deseeded
- 4 cloves garlic
- 1 cup cilantro stems
- 1/2 cup olive oil
- 2 teaspoons kosher salt
- 1 teaspoon sugar
- 1 teaspoon freshly cracked black pepper
- In a food processor or blender, blitz the jalapenos, garlic, cilantro stems, olive oil, salt, sugar, and pepper. That's it!
- Now what?: You can keep this in an airtight jar in the fridge for up to a week and zhush up anything from chicken to steak, even salmon and shrimp. I think it tastes best as a chicken marinade, especially boneless, skinless thighs and wings. Just toss it with a couple pounds of either and leave to marinate in the fridge for 4 hours or overnight. Drain the chicken in a colander to get rid of excess marinade, then lay on a sheet pan and roast at 400u0b0 F for 20 to 25 minutes for thighs (and a little longer for wings).
jalapeufos, garlic, cilantro stems, olive oil, kosher salt, sugar, freshly cracked black pepper
Taken from food52.com/recipes/77836-jalapeno-cilantro-stem-marinade (may not work)