Ingredients
- 1 cup Wallaby Organic® Plain Greek Whole Milk Yogurt
- 5 dried Guajillo peppers
- 6-8 small-medium sized kumquats or mandarin oranges, cut in half with seeds removed
- 1/2 medium onion
- 6 garlic cloves
- Zest of a lemon
- 2 tbsp thyme leaves
- 1 tsp turmeric
- Pinch of cinnamon and nutmeg
- Salt and pepper, to taste
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Preparation
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.
Wallaby Culinary Dream Contest Winner, Chef Meredith Brugler
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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.
Wallaby Culinary Dream Contest Winner, Chef Meredith Brugler
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