MEXICAN SMOKED CHILI MARINADE
Source: High Flavor, Low Fat Cooking by Steven Raichlen

1 cup fresh orange juice
1/4 cup fresh lime juice
5 canned chipotle chilies, minced plus 1 tablespoon sauce
4 cloves of garlic, minced (about 4 teaspoons)
1 tsp freshly grated orange rind
2 teaspoons dried oregano
1 teaspoon cumin seeds
2 tablespoons wine vinegar (may need more if too thick)
1/2 teaspoon each salt and freshly ground pepper (or to taste)

Combine the orange juice and lime juice in a small saucepan and boil until reduced to 1/2 cup.

Place reduced juice and remaining ingredients in a blender and puree to a smooth paste.

Spread paste on the meat to be marinated.

Marinate seafood for 2 hours, poultry for 4 to 6 hours, and meat overnight, turning once or twice.

Makes 1 cup, enough to marinade 1 1/2 to 2 lbs seafood, poultry or meat.