½habanero pepper or serrano seeded, finely minced (can also use 1/2 teaspoon crushed red pepper flakes)
Instructions
TO MAKE IN THE FOOD PROCESSOR:
Combine all the ingredients except habanero pepper into mini food processor.
Pulse several times until ingredients are chopped well and combined. Transfer the sauce to a bowl or storage container. Add the hot pepper and stir. Refrigerate until ready to use for marinade.
TO ASSEMBLE IN A BOWL.
Combine all ingredients in a bowl and whisk to combine. Pour over chicken, pork chops, veal or seafood and marinate for 1-2 hours. For larger pieces of meat, marinate for 4-6 hours to more fully penetrate.
MAKE AHEAD:
Can be made up to two days in advance. Use as a marinade for chicken, pork, veal and seafood or as a sauce to drizzle over grilled proteins.
Notes
You can make the marinade a day or two in advance.