Thai marinade

MAKES 1 CUP

3 large cloves garlic, peeled

2 serrano chile peppers, seeded and cut into 1-inch pieces

1/3 cup fish sauce

1/3 cup olive oil

1 teaspoon ground cumin

1 teaspoon sugar

3 scallions, cut into 1/2-inch pieces

1/4 cup loosely packed fresh cilantro

In a blender or food processor, with the machine running, add garlic to chop. Add peppers; process to chop. Add fish sauce, olive oil, cumin, sugar and scallions; process until blended, scraping down sides, if necessary.

Add cilantro and pulse briefly to mix. Pour marinade into non-reactive bowl or re-sealable plastic food storage bag. Add about 2 pounds of meat or 4 to 5 cups raw vegetables; toss to coat. Cover and refrigerate, 4 hours to overnight for meats and 1-2 hours for vegetables. Cook as desired.

Nutrition facts per tablespoon: 48 calories, 5 g fat, 1 g saturated fat, 0 mg cholesterol, 2 g carbohydrates, 1 g protein, 461 mg sodium, 0 g fiber

North American Olive Oil Association