directions
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1
Place coriander, cumin and turmeric in a small skillet over medium heat and cook until lightly toasted, tossing often, about 3 minutes
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2
Transfer to a food processor and add the red pepper, onion and garlic
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3
Puree to form a smooth paste
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4
Add honey, lime juice and zest and with the processor running, pour in oil
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5
Add the salt and pepper. Yield: 2 cups SUGGESTED USE: Try marinating shrimp (30 to 60 minutes) or boneless chicken breasts ( 1 to 3 hours) with some of this delicious sauce and then using the remainder drizzled over the top.
Moroccan Red Pepper Marinade
ingredients
- 4 teaspoons ground coriander
- 1 tablespoon ground cumin
- 1/2 teaspoon turmeric
- 2 (7-ounce) jars roasted red peppers, well drained
- 1/3 cup chopped onion
- 5 teaspoons minced serrano chilies
- 3 cloves garlic, peeled
- 1/4 cup honey
- 1/4 cup fresh lime juice
- 1 tablespoon grated lime rind (zest)
- 1 /4 cup olive oil
- 1/2 teaspoon salt
- 1 /4 teaspoon freshly ground pepper