Angie Martinez's Pineapple Marmalade

The key to this marinade is the bromelain. It's an amazing enzyme found in pineapple that naturally tenderizes meat and comes in handy in many recipes. 

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6 cloves garlic, coarsely chopped
1/2 cup minced yellow onion
1 cup pineapple puree
1/2 cup fresh lime juice
1/2 tsp ground cumin
1 tsp dried oregano
1/2 tsp lemon pepper seasoning
1/2 tsp freshly ground black pepper
1 tsp kosher salt
1/4 cup chopped fresh cilantro
hot sauce to taste
1/2 cup olive oil

Pulse the garlic and onion in a blender until very finely chopped.

Pour the pineapple puree and lime juice into the blender, then add the cumin, oregano, lemon pepper, black pepper, salt and cilantro. Season with hot sauce.

Blend until thoroughly incorporated, scraping down the sides with a spatula.

Add the olive oil and continue to blend until smooth.

Transfer to an airtight container and refrigerate for up to 4 to 5 days.

Pineapple Puree
With a sharp knife, lop off the top of the pineapple and cut about a half inch off the bottom so it sits upright on a cutting board.

Carefully cut the rind off in a downward motion, following the shape of the pineapple. 


Cut the pineapple into large chunks, discarding the core and puree in a blender.


Depending on how you plan to use the puree, you can strain it to make juice or leave it as is for a more rustic dish. 

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