Jalapeno Garlic BBQ Marinade & Relish

Looking for more flavour for the BBQ?  Try this fresh marinade, paired with an amazing relish, adapted from New York Times Cooking, to bring delicious flavour variety to your BBQ this summer!

Try it with 8-10 Chicken Thighs, 2 lbs of large Shrimp, or Pork Chops or Pork Tenderloin for 4 people.  And yes, MORE is MORE, double this recipe!

Ingredients:

Marinade:

• 5 large jalapeños, stemmed
• 5 large garlic cloves, peeled
• 1 packed cup cilantro stems, cut into 1-inch pieces 
• 2 tbsp rice vinegar
• ½ cup olive oil, plus more for cooking
• 1 tbsp kosher salt
• 2 tsp granulated sugar

Relish:

• 1 large jalapeño, thinly sliced into rings
• 1 small red onion, thinly sliced into rings
• ⅓ cup rice vinegar
• 1 tsp kosher salt 
• 2 tbsp granulated sugar
• Cilantro leaves and tender stems, for garnish

Method:

In a food processor, blend the jalapeños, garlic, cilantro stems, rice vinegar, olive oil, salt and sugar until smooth.

Place your protein in a large bowl or resealable container and pour the marinade over top; mix to evenly coat. Cover and refrigerate for at least 30 minutes and up to 24 hours.

For the relish, toss the jalapeño, red onion, rice vinegar, salt, sugar and 2 tablespoons water in a small bowl. Set aside to quick-pickle until ready to serve, or refrigerate for up to 24 hours.

When ready to cook, heat the grill to medium-high and cook to desired done-ness.  Whenever unsure, use your meat thermometer!  

Serve with a simple salad, grilled corn, and your favourite summer sipper!