Citrus Mojo Marinade

• 1 1/2 cups fresh orange juice (from 4 oranges)
• 3/4 cup packed fresh oregano leaves
• 3/4 cup packed fresh cilantro leaves
• 1/2 cup fresh lemon juice (from 4 lemons)
• 1/2 cup fresh lime juice (from 4 limes)
• 1/3 cup olive oil
• 10 garlic cloves, minced (about 1/3 cup)
• 3 jalapeno chiles, chopped (about 1/3 cup)
• 2 tablespoons amber or blue agave nectar
• 2 teaspoons kosher salt

1. Process orange juice, oregano leaves, cilantro leaves, lemon juice, lime juice, olive oil, minced garlic, jalapeno chiles, agave nectar, and salt in a food processor until smooth, about 1 minute. Place your favorite cuts of meat (we recommend chicken thighs, breasts, wings, leg quarters, or pork shoulder roast) in a large ziplock plastic freezer bag. Pour marinade over meat. Seal bag, and massage marinade into meat. Chill. (See "Marinade Basics," below, for guidelines.) Remove meat from marinade, and cook as desired.
2. MARINADE BASICS Meat: beef, pork, poultry 10 minutes per ounce. Firm fish: swordfish, salmon steaks 15 minutes max. Delicate seafood: shrimp, snapper 5 minutes max.

orange juice, oregano, cilantro, lemon juice, lime juice, olive oil, garlic, chiles, amber, kosher salt

Taken from www.myrecipes.com/recipe/citrus-mojo-marinade (may not work)