Mojito Marinade

[jamauk]

This is DELISH!!! But BE CAREFUL!! Be sure to have a lid ready when you put it in the saucepan, it will SPLATTER!!!! Also, leave the little measuring cup out of the blender top so the steam has somewhere to go. Or else it'll blow the top. Or you could let it could for a few minutes in the pot before blending. Enjoy!
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1/4 cup chopped garlic
1/2 cup chopped onion
2 cups fresh orange juice
1/2 cup fresh lime juice
1/2 cup olive oil
4 teaspoons kosher salt
1 tablespoon black pepper
2 teaspoons ground cumin
2 teaspoons dried oregano
1 tablespoon chopped fresh cilantro


Mix together the garlic, onions, orange juice, and lime juice in a bowl. Heat the olive oil in a large saucepan til just smoking. Now cover up your arms and put some potholder mitts on your hands because you're about to do something that is contrary to good cooking practice but produces great flavor release. Slide the contents of the bowl into the hot oil — be very careful because the liquid will splatter. Simmer for 5 minutes to soften the onions and garlic. Season the marinade with the rest of the ingredients. Pour everything into a blender or food processor and pulse 3 times to combine. Pour into a plastic container and cool to room temperature; then cover and refrigerate. Mojito Marinade keeps for up to 2 weeks.

[roz]

Of course it's great--it's from one of my favorite places--the Dinosaur Bar-B-Que! To enhance the safety factor, I wonder what would happen if you just heated the oil and added the spices/garlic and turned off the heat for a few minutes (that's how I quick roast my garlic). And then heated the juice separately. And then combined them.

[jamauk]

I'm not sure how that would work.....I know the citrus in the juices keeps the garlic from over browning....

When I made it last, my oil was not quite smoking (I chickened out) and so there was no spattering...it still turned out yummy!