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- Prep Time:
- 15 min
- Inactive Prep Time:
- 30 min
- Cook Time:
- 5 min
- Level:
- Easy
- Serves:
- 1 1/2 cups
Ingredients
1/2 cup canola, vegetable, or peanut oil1/2 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
Directions
Combine all ingredients in aCopyright 2008 Television Food Network G.P., All Rights Reserved
saucepan and heat to just below the boil. Remove from the heat. Cool. This marinade may be stored in a refrigerator up to 2 weeks. Use to marinate chicken, shrimp, or pork for
several hours before grilling.
Copyright 2008 Television Food Network G.P., All Rights Reserved
Printed from FoodNetwork.com on 10/15/2008
© 2008 Scripps Networks, LLC. All Rights Reserved