Makes approx 3/4 cup

INGREDIENTS

• 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.

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!