-  2 to 4 jalapeños to taste - seeded and cut into 1/16" cubes
-  2 large garlic cloves - skinned and finely chopped
-  2 tablespoons finely chopped fresh cilantro
-  1/2 teaspoon sea salt or to taste
-  1 1/2 teaspoons chili powder
-  1 teaspoon finely grated lime zest (use a microplane grater)
-  2 tablespoons fresh lime juice
-  1/4 cup Gold or Reposado Tequila
-  1/3 cup extra virgin olive oil

Step 1: Place the jalapeños, garlic, cilantro and salt in a molcajete mortar. Grind for 1 to 2 minutes, until the mixture starts looking like a paste. Transfer to a medium bowl and add the balance of the ingredients. Whisk until well blended. Let stand at room temperature for 15 to 30 minutes.

Step 2: Reserve about 1/4 of the marinade for drizzling just before serving.

For vegetables - marinate at room temperature for 30 minutes to 1 hour
For poultry & meat - marinate for 1 to 2 hours in the refrigerator
For seafood - marinate for 30 minutes to 1 hour in the refrigerator

Cook's note: The marinade can be prepared up to 1 day ahead and refrigerated. Bring to room temperature before using.

© 2009 viviane bauquet farre - food & style NY LLC