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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
Combine all ingredients in a 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.
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