SPICY PEPPER AND ONION MARINADE

THIS IS A GOOD MARINADE TO USE WHEN MAKING BURRITOS OR CHIMICHANGAS.


1/3 CUP OLIVE OIL
3 1-INCH PIECES YELLOW ONION
2 MEDIUM GREEN ONION, MEDIUM DICE
1/2 POBLANO CHILE, SEEDED AND CUT INTO 1-INCH PIECES 
1 JALAPENO, SEEDED AND FINE DICED
1 TEASPOON GROUND MIXED PEPPERCORNS
1 TEASPOON WORCESTERSHIRE SAUCE
1/2 TEASPOON SUGAR
SALT TO TASTE


COMBINE ALL INGREDIENTS IN A FOOD PROCESSOR.


POUR MARINADE INTO A LARGE ZIPLOCK BAG, AND PLACE 4 TO 6 SERVING OF BEEF, PORK OR CHICKEN.


SEAL AND TOSS TO COAT.


REFRIGERATE FOR AT LEAST 4 HOURS, TURNING OCCASIONALLY.


REMOVE MEAT FROM MARINADE.


GRILL MEAT TO YOUR LIKING.


MAKES ABOUT 1 CUP OF MARINADE.