- 1/3 cup pickled jalapeno slices
- ¼ cup pickling liquid from jar or can of pickled jalapeños
- Juice of 2 limes
- ¼ cup corn oil, preferably unrefined
- 3 tablespoons minced cilantro
- 4 scallions, sliced
- 3 garlic cloves, minced
- Purée the marinade ingredients in a food processor or blender. The marinade is best the day it’s made.
- Variation: Lime-Jalapeño Marinade
- Turn around the flavors and the name for a marinade that’s better on pork butt or shoulder. Simply replace the lime juice with a 6-ounce can of limeade concentrate.