• 1 cup fresh orange juice
• 1/4 cup fresh lime juice
• 5 canned chipotle chilies, minced plus 1 Tbl sauce
• 4 cloves of garlic, minced (about 4 teaspoons)
• 1 tsp freshly grated orange rind
• 2 tsp dried oregano
• 1 tsp cumin seeds
• 2 Tbl wine vinegar (may need more if too thick)
• 1/2 tsp each salt and freshly ground pepper (or to taste)

Combine the orange juice and lime juice in a small saucepan and boil until reduced to 1/2 cup.

Place reduced juice and remaining ingredients in a blender and puree to a smooth paste. I strongly recommend that you DO NOT take a whiff of this stuff. It is POWERFUL!

Spread paste on the meat to be marinated. Marinate seafood for 2 hours, poultry for 4 to 6 hours, and meat overnight, turning once or twice.

Makes 1 cup, enough to marinade 1.5 to 2 lbs seafood, poultry or meat. I used turkey legs (very Mexican) and it was great.

He recommends using canned chipotle chilies which usually come canned with tomato paste. [Actually, it's adobo sauce, which is more of a vinegar and tomato based pickling treatment - mb]. You can use dried chilies but you'll have to soften them in hot water and use 2 Tbl of tomato paste.

Origin: High Flavor, Low Fat Cooking by Steven Raichlen
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