Homemade Baja Citrus Marinade
Servings: 5 servings (1 3/4 cups total)
Calories: 101cal
Equipment
- Mini food chopper or immersion blender
- Microplane grater for zesting
Ingredients
- ½ cup fresh orange juice
- ¼ cup lime juice
- ½ cup chopped onion
- 1 large jalapeno pepper chopped
- ½ teaspoon lime zest
- ½ teaspoon orange zest
- 3 Tablespoons olive oil
- 2 Tablespoons tomato paste
- 1 teaspoon dried oregano
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 2 teaspoons garlic salt
- ½ teaspoon black pepper
Instructions
- Place all ingredients in mini food chopper.1/2 cup fresh orange juice, 1/4 cup lime juice, 1/2 cup chopped onion, 1 large jalapeno pepper, 1/2 teaspoon lime zest, 1/2 teaspoon orange zest, 3 Tablespoons olive oil, 2 Tablespoons tomato paste, 1 teaspoon dried oregano, 2 teaspoons cumin, 2 teaspoons chili powder, 2 teaspoons garlic salt, 1/2 teaspoon black pepper
- Process until smooth.
Notes
- It's truly best to use fresh citrus rather than bottled juice. I zest both before juicing then squeeze out the juice. A microplane zester makes it really easy.
- Because the citrus is acidic, aim to marinate chicken for 30 minutes up to about 3 hours, or even overnight for a bolder flavor if you prefer. Avoid going much longer than that, since extended time in an acidic marinade can start to break down the meat and turn the texture mushy.
- I would suggest using a shorter marinade time for more delicate proteins such as shrimp and fish. Aim for about 30 minutes for those. For pork or chicken, you can marinate anywhere between 30 minutes and overnight.
Nutrition
Serving: 1serving (1/3 cup) | Calories: 101cal | Carbohydrates: 6g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 971mg | Potassium: 150mg | Fiber: 1g | Sugar: 3g | Vitamin A: 387IU | Vitamin C: 21mg | Calcium: 25mg | Iron: 1mg
