Mojo Marinade and salad dressing

I love to use this recipe to marinate flank steak for fajita's. I also use it as a salad dressing. When prepping a jalepeno cut it in half, and use a spoon to remove the white vein and the seeds. The veins and the seeds are the spicy part of the jalepeno. You don;t have to use fresh OJ and Lime Juice but I prefer to because limes are usually so cheap.




Mojo Marinade and Dressing:

4 garlic cloves, minced
1 jalapeno, minced
1 large handful fresh cilantro leaves, finely chopped
Kosher salt and freshly ground black pepper to taste
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
1/2 cup olive oil

In a blender mix together the garlic, jalapeno, cilantro, salt, pepper, lime juice, orange juice, vinegar, and oil. Blend well to combine. Use as a marinade for chicken, beef or beef or as a table condiment. Marinate meat for 4 hours. Do not marinate meat for more than 8 hours because the citric acid will break down the meat to much.
Yield: approximately 1 1/4 cups