YIELD: 4 TO 6 SERVINGS
⅓ cup pure olive oil
3 1" pieces yellow onion
2 medium green onions, medium dice
½ poblano chile, seeded and cut into 1" pieces
1 jalapeño or serrano chile, seeded and finely chopped
1 tsp. ground mixed peppercorns
1 tsp. Worcestershire sauce
½ tsp. sugar
¼ tsp. salt
1. Combine all ingredients in a blender or food processor. Remove to a large plastic food-storage bag, and place 4 to 6 servings beef, pork or chicken. Seal and toss to coat. Refrigerate for at least 4 hours or up to overnight, turning occasionally.
2. Remove meat from the marinade and discard remaining marinade. Grill meat as usual.
Recipe: North American Olive Oil Association