Hot Marinara Marinade
Ingredients
| Ingredients | Qty | ||
| Tomatoes, dry roasted | 4 | ||
| Red chillies, dry roasted | 2 to 4 | ||
| Garlic cloves, dry roasted | 6 to 8 | ||
| Black peppercorns, dry roasted | 12 to 16 | ||
| Cinnamon stick, dry roasted | 1 inch | ||
| Dipitt Worcestershire | 2 tbspns | ||
| Dipitt Vinegar | 2 tbspns | ||
| Dipitt Hot sauce (4 tbspn for more heat) | 2 tbspns | ||
| White pepper | 1 tspn | ||
| Paprika | 2 tspns | ||
| Sugar (1 teaspoon if 4 Hot Sauce tbspns) | 1/2 tspn | ||
| Dried basil | 1 tspn | ||
| Dried oregano | 1 tspn | ||
| Dried thyme (optional for herby texture) | 1 tspn | ||
| Salt | 1/2 tspn | ||
| Oil | 2 tbspns | ||
Key Products
Note: All marinades are for chicken or any other protein weighing 500 to 600 grams.
Method:
- In a pan, start by adding some tomatoes, garlic, red chillies and, black peppercorns. Dry roast them until they’re whistling.
- Add everything to a blender with a splash of water and blend it into a chunky paste.
- In a bowl, add Worcestershire sauce, Vinegar, Hot sauce, paprika, white pepper, sugar, dried basil, dried oregano, a touch of salt, and some oil.
- Mix everything well, then add your chicken.