Tequila sunrise marinade


1 med-large red bell pepper
5 serrano chilies
5 jalapeno large chilies
1 poblano chile
4 fresh tomatillos
6 med-large cloves garlic
1 bunch fresh cilantro

1 bunch green onions
1 cup lemon juice
1/2 cup lime juice
1/2 cup tequila
1/4 cup vegetable oil

How to prepare

Wash, stem, dry and coarsely dice all the peppers. Don’t discard the seeds. Coarsely dice the garlic, chop the cilantro, scallions and tomatillos. Add the lemon and lime juice, tequila and oil to a blender or food processor and then, in batches, add the peppers, tomatillos and garlic and blend. Finally add the cilantro and the scallions, and blend until all fairly smooth and pepper pieces are very small and fairly uniform in size. Cut 1/4″ deep cross-hatches into the chicken or turkey breast fillets and marinate them, covered, overnight in the fridge. Do not place in an aluminum pan. Use glass or some other non reactive container. If you’re covering the breasts with plastic wrap, don’t let the wrap touch the meat or the marinade. Remove from fridge and let the breasts come up to room temperature before cooking. Grill breasts over hot mesquite (preferably), charcoal or on a gas grill. Baste with some of the reserved marinade. When done remove from grill and serve immediately. Remaining marinade can be refrigerated or frozen for future use. This makes about a quart of marinade.

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