Brazilian Garlic MarinadeSteven Raichlen
Brazilians use this tempeiro (marinade) whenever they grill pork or chicken. (Beef is considered a “noble” meat, so it’s grilled in its natural state.) A simple version might contain only lime juice, salt, and garlic-lots of garlic. A more elaborate tempeiro, like this one, might contain fresh herbs, wine, and even hot sauce.
Brazilian Garlic Marinade
- Yield: Makes 1 cup, enough for 2 pounds of meat or seafood
- 6 cloves garlic, peeled and finely chopped
- 2 teaspoons coarse salt (sea or kosher)
- 3/4 cup fresh lime juice
- 1/4 cup dry white wine
- 1 tablespoon red wine vinegar
- 1 to 2 teaspoons Tabasco sauce, or your favorite hot sauce
- 3 tablespoons finely chopped fresh flat-leaf parsley
- 2 scallions (white and green parts), trimmed and finely chopped
- 1 tablespoon chopped fresh rosemary or mint
1: Place the garlic and salt in a mortar and mash to a paste with a pestle or place in a bowl and mash with the back of a spoon. Add the lime juice, wine, vinegar, Tabasco sauce, parsley, scallions, and rosemary and stir until all the salt is dissolved. Use within a few hours of making.