Sweet Heat Marinade


Sweet Heat Marinade

  • Servings: 1/2 cup
  • Difficulty: Easy
  • Print

At the beginning of the summer I got a late jump on my vegetable garden because I had not been able to build the raised bed due to the weather but here it is the middle of August and it is going gangbusters…. particularly ,the Herbs and Peppers.

With the cornucopia a mere 30 feet from the house is it any wonder that seasoning dinner has become easier?

The herbs and peppers in the picture are the stars of the marinade and they play very well together in this easy recipe.

Cooks Note:  The Pineapple Sage and Sweet Heat peppers may not be easy to find so feel free to substitute.

Here’s how we do this one.

Shopping List:

  • 1 Large Jalapeno
  • 1 Medium Poblano
  • 2 Sweet Heat peppers
  • 2 – 3 tablespoons fresh chopped Thai Basil
  • 1/8 – 1/4 cup fresh chopped Pineapple Sage
  • 4 tablespoons Honey
  • 1/4 cup Canola Oil
  • Juice of half a Lime
  • 2 tablespoons granulated Garlic
  • pinch of Salt and Pepper

Putting it all together:

  1. Seed the peppers. Place all the ingredients except the oil in a food processor and pulse a few times.
  2. With the processor running add the oil in a steady stream until it is mixed thoroughly.
  3. Use imediately or put in an airtight container and store in the fridge.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                            Bon Appetit


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