Step 1

Boil 2 cups of water. Place 5 small Guajillo peppers, cleaned of seeds and stems, in a bowl and cover with enough hot water. Let sit for 15-30 minutes until hydrated, then drain.

Step 2

Cook onion in a cast iron pan until charred.

Step 3

In a blender, blend together kumquats or mandarin oranges, hydrated peppers, charred onion, garlic, and seasonings. May add a touch of Guajillo pepper water to thin as blending.

Step 4

Place paste into a bowl. Fold in the Greek yogurt. Add lemon zest.

Step 5

Apply marinade to desired meat or vegetables.


About Chef Meredith Brugler

Chef Meredith hails from the Midwest, trained on both coasts, and is now farming and cooking in the mountains of Vermont. Practicing and learning about sustainability is important to her to better honor the ingredients and the producers that graciously grew them to nourish others. Her goal through her culinary journey is to experience the different lifestyles of cooking in the world.