Spicey Marinade w/Tequila | For Tequila Lovers

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Spicey Marinade w/Tequila

Jalapeno in Molcajete

Vegetable Brochette with Spicy Marinade

Makes approx 3/4 cup


  • 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

This marinade has got kick! It's just about perfect for everything. The more jalapeños you use the spicier it will be but the trick it to use a molcajete or mortar to get the flavors of the peppers, garlic and cilantro to meddle - It's a beautiful thing. And the Tequila definitely works its magic. I will admit that I always make a double batch!