Sherry-Soy Marinade

• 1/2 cup canola, vegetable, or peanut oil
• 1/2 cup dry (not cooking) sherry
• 1/4 cup low-sodium soy sauce
• 2 tablespoons Asian sesame oil
• 2 tablespoons peeled and finely chopped fresh ginger
• 2 cloves garlic, peeled and finely chopped
• 1/4 cup coarsely chopped cilantro leaves, tightly packed
• 3 whole scallions, sliced
• 3 tablespoons rice wine vinegar (or white vinegar)
• 1 tablespoon Annatto (achiote) paste
• 2 tablespoons ground cumin

1. Combine all ingredients in a saucepan and heat to just below the boil.
2. Remove from the heat.
3. Cool.
4. This marinade may be stored in a refrigerator up to 2 weeks.
5. Use to marinate chicken, shrimp, or pork for several hours before grilling.

canola, sherry, soy sauce, asian sesame oil, fresh ginger, garlic, cilantro, scallions, rice wine vinegar, paste, ground cumin

Taken from www.foodnetwork.com/recipes/sherry-soy-marinade.html (may not work)