Miami Heat Marinade

Yields approximately 1¼ cups

½ cup orange juice

½ cup lime juice

¼ cup olive oil (plus extra for drizzling) 

2 tablespoons distilled white vinegar

3 cloves garlic (minced)

1 tablespoon ground cumin

1 teaspoon crushed red chili pepper flakes

½ teaspoon paprika

½ teaspoon onion powder

½ teaspoon dried oregano

½ teaspoon habanero chili powder

¼ teaspoon cayenne pepper

Salt and pepper (to taste)   

2 pounds meat, seafood, or vegetables

 

1. In a bowl, whisk together all ingredients. Season with salt and pepper to taste.
2. Add meat, seafood, or vegetables. Cover and refrigerate for approximately 2-3 hours for meat, up to 30 minutes for seafood, or up to 1 hour for vegetables.