Aleppo Pepper Marinade

Ingredients:

- 1/4 cup extra virgin olive oil
- 4 large or 6 small cloves garlic, minced or pressed
- 3 tablespoon Aleppo pepper flakes
- 1 tablespoon honey or agave nectar (use agave to make vegan)
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh rosemary leaves, roughly chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon lemon juice
- 1/4 teaspoon sea sal

Preparation:

- Place all ingredients into a blender or food processor and puree until well combined and no large chunks of herbs or garlic remain.
- Transfer to a bowl, cover, and refrigerate until ready to use, up to one week.

- Yield 1/2 cup of marinade.

Nutrition calculated using 2 tbsp of marinade per serving.
- You will also need: blender or food processor
Notes:
- The marinade keeps for up to a week in the fridge, and it can be used on chicken, fish, veggies, and non- kosher things like pork and shrimp. It can also be used to make a dip by adding one part marinade to 3 parts sour cream or Greek yogurt. It is great with cut veggies and crackers!

If you want to tweak the sweetness, you can add up to 2 total tablespoons of honey without changing how the marinade performs, so taste it and stir in more as desired once pureed. Don’t add too much, or the marinade might burn before your protein or veggies are completely cooked.

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Nutrition Values:

Amount Per Serving
Calories 162
Calories from Fat 126
% Daily Value*
Fat 14g 22%
Saturated Fat 2g 13%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Sodium 246mg 11%
Potassium 144mg 4%
Carbohydrates 9g 3%
Fiber 2g 8%
Sugar 5g 6%
Protein 1g 2%
Vitamin A 1818IU 36%
Vitamin C 2mg 2%
Calcium 31mg 3%
Iron 1mg 6%
* Percent Daily Values are based on a 2000 calorie diet.