Spicy Caribbean Marinade
- 2⁄3 cup pineapple juice
- 3 cloves garlic
- 3 Tbsp oil
- 2 Tbsp white vinegar
- 2 tsp ground turmeric
- 1 tsp ground coriander
- 3⁄4 tsp ground cardamom
- 1⁄2 tsp ground cayenne pepper
- 1⁄2 tsp ground cumin
- Add all ingredients to a food processor fitted with a metal blade or a high speed blender. Process until well blended.
- Pour marinade over uncooked fish or chicken in a shallow glass dish. Turn to coat.
- Refrigerate for no more than 1 hour if marinating fish, and no more than 12 hours if marinating chicken.
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