Chile Garlic Wet Marinade Paste
Submitted by sean
Chile garlic wet marinade paste, a blended rub of jalapeno, chipotle in adobo, garlic, scallion, and olive oil. Smoky, spicy, and garlicky, it tenderizes and flavors beef like flank steak before grilling.
YIELD
8 servingsPREP
5 minCOOK
0 minREADY
5 minThis isn’t a thin, splashy marinade, it’s a thick, blended paste that clings to meat and drives flavor deep. Five ingredients go into the food processor and come out as a smoky, spicy, garlicky rub built for beef.
Chipotle peppers in adobo are the backbone, lending a deep, smoky heat, while a fresh jalapeno adds a brighter, greener kick. Six cloves of garlic bring savory punch, scallions add mild sweetness to round out the heat, and olive oil carries it all and helps the flavors penetrate the meat.
The acid and capsaicin in the chiles also help tenderize, so the beef turns out juicier as well as more flavorful.
To use it, rub kosher salt into the meat, then coat it with the paste and let it marinate, covered, for up to 24 hours. Wipe off the excess before grilling so it chars rather than burns.
It works especially well on this Chipotle Chile-Garlic Grilled Flank Steak.
Pro Tips
- Blend to the consistency you like, scraping the bowl for an even paste.
- Salt the meat first, then apply the paste, for the best seasoning and tenderizing.
- Marinate up to 24 hours; the longer it sits, the deeper the flavor.
- Wipe off the excess paste before it hits the grill so it doesn’t scorch.
Variations
- Add lime juice or zest for brightness.
- Use two chipotles for more smoke and heat, or seed the jalapeno for less.
- Stir in cumin or oregano for a more Mexican-style rub.
Ingredients
Directions
Add the jalapeno pepper, green onions, garlic, olive oil and chipotle peppers with adobo sauce into a food processer.
Purée for about 30 seconds. Scrap down the sides and process another 30 seconds or until the desired consistency is reached.
Example usage:
Works well on flank steak or other beef. Rub some kosher salt into the meat and then with this wet marinade. Let marinade (in a zipper bag or covered in plastic wrap) about 24 hours, wipe off the marinade and grill to perfection.
Comments
I buy chipotles in adobo sauce then puree the whole can in a blender. The (quite thick) puree then goes into the fridge where it will keep for several weeks! I like being able to spoon out exactly the amount I need!
Hi Dave, this method is absolutely useful, and so far it's the best idea that I have heard. Thanks for sharing, cheers!