1fresh Fresno pepper or long Thai Chili or a Jalapenoseeded
½tspfreshly ground Black Pepper
1-2tspHot Chili Oilto taste, optional
Instructions
Place all ingredients except chili oil in a Vitamix, blender or food processor fitted with a steel blade and process until smooth.
Taste and add 1-2 tsp chili oil if you prefer a bit more spice.
BARBECUE SAUCE:
Pour 1 ½ cups of the marinade into a small sauce pan over medium-high heat. Bring to a boil and reduce until the sauce thickens, about 15 minutes, stirring frequently.
Notes
KTINA'S TIPS
This marinade works well with just about any protein: Chicken, Pork, Beef, Duck, Shrimp or firm Fish such as Halibut, Tuna or Swordfish.
Pour sauce over until well covered and refrigerate several hours or overnight. I find a Ziploc bag works well to allow even distribution of the marinade.
While grilling the meat, pour the additional marinade into a saucepan and bring to a rolling boil. Boil for about 5 minutes, which will kill any bacteria from the raw meat, and reduce heat to medium and cook for an additional 5-10 minutes and use as a sauce for your grilled meat.
Shrimp or Fish - Pour sauce over and marinate for 15-30 minutes before grilling or pan searing. Do not marinate longer than 30 minutes as the acids will begin to “cook” the fish.
THAI PEANUT NOODLES and THAI WATERMELON SALAD make a delicious meal.
MANGO SALSA make a tasty accompaniment to any protein except beef.
I often make a double batch of the sauce to share, and it keeps for a couple of weeks in the refrigerator
Keyword Aisan Pork, Asian Marinade, Thai Peanut Noodles