For each marinade, combine all ingredients in a small half quart jar. 1 jar of marinade will marinate 1 ½ lbs. of chicken or beef.
Raspberry Pomegranate Rosemary Marinade
- ¼ cup Worcestershire sauce
- ¼ cup Storino’s Organic Pomegranate balsamic vinegar
- 2 Tbsp. honey
- 2 tsp minced garlic
- ¼ cup Ahuacatlan Onion Infused Avocado Oil
- 1 ½ tsp dried rosemary
- 1 tsp fresh cracked pepper
- ¼ cup fresh raspberries, mashed
Citrus Chipotle Marinade
- 2 Tbsp. Storino’s Organic Balsamic Vinegar
- ¼ cup orange juice concentrate
- ¼ cup Ahuacatlan Chipotle infused avocado oil
- 2 tsp lemon zest and lime zest
- Salt and pepper to taste
Mango Balsamic Poppy Seed Marinade
- 3 Tbsp. Storino’s Organic Mango Balsamic Vinegar
- 2 Tbsp. Ahuacatlan Garlic Infused Avocado Oil
- 1 Tbsp. poppy seeds or
- 1 Tbsp. minced white onion
- Salt and pepper to taste
Garlic Chile Lime Cilantro
- 2 Tbsp. Ahuacatlan Lime Infused Avocado Oil
- 1 Tbsp. garlic, minced
- 1 Tbsp. lime juice
- ¼ cup minced cilantro
- ¼ cup roasted green chile peppers
- Salt and pepper to taste
Greek Olive Marinade
- 1 Tbsp. dry dill
- 2 Tbsp. minced oregano
- ¼ Cup Ahuacatlan Garlic Infused Avocado Oil
- 2 Tbsp. lemon juice
- 2 Tbsp. minced Kalamata Olives
- 2 Tbsp. minced red bell pepper
Recipe by Chef Stephanie Petersen, aka Chef Tess