Sweet Heat Marinade
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.
- 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:
- Seed the peppers. Place all the ingredients except the oil in a food processor and pulse a few times.
- With the processor running add the oil in a steady stream until it is mixed thoroughly.
- 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…….
Mayonnaise has, for the longest time, enjoyed the reputation of being that plain condiment that you add to a dish to make it creamy—- like in Tuna or Chicken Salad sandwiches—- or used on a burger or dog and yes… I put Mayo on my hot dogs.
Well Mayo has enjoyed a face lift of sorts the past little while in that you can now find it in different flavors and one of the most popular flavors is Chipotle Mayo. Now Chipotle is not some uber exotic ingredient that requires trekking days into a disease ridden swamp to find in fact it’s really nothing more than a Smoked Jalapeno pepper and even though it’s not the uber exotic ingredient you might think it sure tastes like it.
Chipotle Mayo has two things in common that you will find in 99% of all Chipotle mayo recipes…. Garlic and Chipotles in Adobo sauce and it’s the Adobo sauce that gives Chipotle Mayo its distinctive reddish hue (see the attached photo) however being the wild man that I am I prefer to smoke my own Jalapenos and do without the adobo sauce. You don’t get the same color but the taste, which is the important part, is the same and it’s great with french fries or on a Curried Chicken burger (see grilled chicken for the Curried Chicken burger recipe).
– 2 Smoked Jalapenos
– 4 Garlic cloves
– 1 Teaspoon Salt
– 1 Teaspoon pepper
– ½ Cup Mayo
– Stem and de-seed the Smoked Jalapenos
– In a food processor add all the ingredients EXCEPT the Mayo
– Pulse until a paste is formed
– Blend the Chipotle mixture with the Mayo until well incorporated.
– Refrigerate until needed
This is a “simple but tasty” dish to add to your repertoire and if you are not lucky enough to have a backyard smoker or stove top model then smoke the Jalapenos in your oven using a smoke pouch (soaked wood chips placed in a tin foil envelope with holes punched in it) at 250 degrees for approximately 20 minutes.