Raspberry Habanero Marinade

1. 1

   Combine the chiles, orange zest, and vinegar in a heavy non-reactive pot and bring to a boil.

2. 2

   Reduce the vinegar to 1/3 cup, strain, and discard the solids.

3. 3

   Return the vinegar to the saucepan.

4. 4

   Puree the raspberries in a food processor fitted with a plastic dough blade. (A metal blade will crush the seeds, which will impart a bitter taste to the food.) Then strain.

5. 5

   Add the raspberry puree to the vinegar and simmer over low heat for 20 minutes.

6. 6

   Cool to room temperature and add the orange juice.

7. 7

   This marinade will keep for 1 to 2 weeks, in an airtight jar, in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.