Makes about 1/2 to 3/4 cupful
This is a really wonderful marinade to use in cooking pork dishes; but it also can be delicious used in various vegetable dishes and soups. I use several teaspoons in my Braised Celery and Julienned Carrots recipe as well as in my Creamy Greens Soup recipe. I warrant that you’ll find even more uses for it.
- 1 head of garlic, peeled
- 2 Tblsp. oregano
- 2 Tsp. cumin seeds
- 1 Tsp. black peppercorns
- 2 bay leaves
- 1 Tblsp. olive oil
- 1 orange—rind sliced off and chopped small; orange juiced
- 1 ruby grapefruit-rind sliced off and chopped small; grapefruit juiced
- 1/4 C. lemon Juice
- In a food processor, put ingredients listed above. The orange, grapefruit and lemon juice should add up to 1/2 cup total of juice.
- Process so nice and smooth but still chunky.