Ancho Chili Marinade
Author: Heather Bursch
Inspired from Rick Bayless
  • 1 teaspoon olive oil
  • 3 cloves of garlic crushed
  • 1 teaspoon dried oregano
  • 3 tablespoons ancho chili powder
  • 2 tablespoons apple cider vinegar
  • ¼ cup orange juice or ½ orange squeezed and strained
  • ½ teaspoon of salt
  • ½ cup water
  1. Heat olive oil in pan and add crushed garlic, sauté for 1 minute.
  2. Add oregano and ancho, and stir over the heat.
  3. Add vinegar, orange juice, salt, and water. Whisk until combined.
  4. Heat over medium-high heat until it's bubbling. Turn to low to simmer for 8-10 minutes to blend flavors.
  5. When completely cool pour into a small jar with tight lid and store in refrigerator for up to a month.
Recipe by She Made It She Might at