spicy mexican marinade sauce

★★★★★ 1 Review
mikasldy avatar
By Sandy Mika
from Chicago, IL

I use this sauce on chicken, pork, beef ,I have even rubbed whole fish inside and out and wrapped in oiled foil and tossed on the grill. It is hot and spicy and has a wonderful aroma and flavor.

prep time 5 Min
method No-Cook or Other

Ingredients

  • 1
    18oz jar each of red chili paste and garlic chili sauce
  • 2 c
    vinegar
  • 1 c
    olive oil
  • 1/2 c
    lemon juice
  • 2 c
    oregano, dried
  • 1/4 c
    basil, dried
  • 2 Tbsp
    chicken bouillon granules
  • 1 tsp
    adobo
  • 10 pkg
    sazon
  • 2 tsp
    garlic powder
  • 2 tsp
    onion powder
  • 1 tsp
    celery salt
  • 1 tsp
    black pepper
  • 1 tsp
    poultry seasoning
  • 1 tsp
    sage
  • 1 tsp
    thyme
  • 2 tsp
    seasoned salt
  • 2 Tbsp
    cayenne pepper
  • 2 Tbsp
    paprika
  • 1 tsp
    italian seasoning
  • 2 Tbsp
    cumin
  • 2 Tbsp
    chili powder
  • 1 tsp
    coriander
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How To Make

  • 1
    In a very large container mix all ingredients, store in refrigerator, shake well before using. I use this as a rub, or as a marinade, for the stove, oven or grill. It sometimes thickens the longer it sits , I just add equal amounts of olive oil and vinegar if it seems too thick.

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