Chili Citrus Marinade

Easy ·
30 Minutes ·


Part 1

  • 1-2 dried Ancho chilis
  • 2-3 dried Chipotle chilis
  • 1 cinnamon stick
  • 1 bay leaf
  • 4-5 whole cloves

Part 2

  • 4 garlic cloves
  • 1 Tbsp. molasses
  • 1 Tbsp. olive oil
  • Juice from 2 oranges
  • Juice from 2 limes


Add all ingredients from part 1 to a sauce pan and add enough water to cover the chilis. Simmer until the chilis are completely rehydrated (about 15-20mins).
Remove chili stems, bay leaf, cinnamon stick and cloves, then add the chilis and all the liquid to a blender or food processor, along with all of the part 2 ingredients.
Blend until smooth, then press the resulting sauce through a fine mesh sieve to remove any remaining solids (aka chili seeds).
Season to taste with salt and/or a splash of dark soy sauce.


  • Increase or reduce the number of Chipotles to adjust the heat