Max out your marinade!
Ready to take those grilled steaks or chicken breasts to spice levels they’ve never gone before? Turn your summer barbecue into something your tongue will remember for a VERY long time.
Seriously, this spicy marinade recipe sits in the extreme barbecuing category. Habanero peppers are no joke hot, so get a list of brave souls who prefer “heat from the sun” levels of spice before marinading your entire meat stock in this mix. You could lessen the heat by substituting in a less spicy hot pepper variety, but who wants that?
- Using a mortar and pestle, mash the habanero peppers, garlic, turmeric, and cumin. Look for the mix to become coarsely smooth.
- In a pan, heat up the olive oil to a medium temperature. Remove it from heat before the oil starts smoking.
- Pour the hot oil over the pepper mash and stir it together. You will hear a sizzle as some of the mash cooks from the oil hitting it. After stirring, let the mix sit for 5 - 10 minutes.
- Pour mix into a medium bowl and add in the lime juice, the orange juice, and the sherry vinegar. Whisk all ingredients until fully mixed.
- Add salt and pepper to taste and let it completely cool before marinating any meat with it.