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