Chilli and cumin marinade

Chilli and cumin marinade

By
From
Cabana The Cookbook
Makes
175 ml
Photographer
Martin Poole

This is a warming and subtly spiced marinade that we use for our chilli and cumin marinated hanger steak, lamb, and picanha burger recipes.

Ingredients

Quantity Ingredient
70g red chillies, deseeded and roughly chopped
5-6 garlic cloves, roughly chopped
3 tablespoons mirin
2 tablespoons red wine vinegar
2 teaspoons sea salt
1 heaped teaspoon cumin seeds, toasted
1/4 teaspoon dried oregano
60ml light olive or sunflower oil

Method

  1. Put all the ingredients in a small food processor and blend to a smooth, wet paste suitable for coating meats and fish. Use immediately or refrigerate for up to a week in a clean sealed jar.
Tags:
Cabana
Brasilian
Brazilian
Brasil
Brazil
Latin
South
American
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