Go Back
Email Link
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print
Ancho Chili Marinade
Inspired from Rick Bayless
Servings:
1
/2 cup, easily doubled
By:
Heather Bursch
Ingredients
1
teaspoon
olive oil
3
cloves
of garlic crushed
1
teaspoon
dried oregano
3
tablespoons
ancho chili powder
2
tablespoons
apple cider vinegar
1/4
cup
orange juice or 1/2 orange squeezed and strained
1/2
teaspoon
of salt
1/2
cup
water
Instructions
Heat olive oil in pan and add crushed garlic, sauté for 1 minute.
Add oregano and ancho, and stir over the heat.
Add vinegar, orange juice, salt, and water. Whisk until combined.
Heat over medium-high heat until it's bubbling. Turn to low to simmer for 8-10 minutes to blend flavors.
When completely cool pour into a small jar with tight lid and store in refrigerator for up to a month.
shemadeitshemight.com