blend · marinade
NATIONAL AWARD WINNERPrep 10 minAmberpoint Herbed Lime Marinade
Independent adaptation of a publicly published Jj Johnson & Alexander Smalls recipe. Not affiliated with, sponsored by, or endorsed by Jj Johnson & Alexander Smalls.
A savory marinade for chicken, pork, or salmon.
Ratio
Ingredients
- Lime Zest — grated zest of 5 limes (8 g)
- Lime Juice — juice of 5 limes (100 ml)
- Cilantro — 1 bunch cilantro (tough stems off) (40 g)
- Parsley — 1 bunch Italian parsley (40 g)
- Chives — 1 bunch chives (20 g)
- Olive Oil — ½ cup EVOO (120 ml)
- Salt — 1 tsp kosher salt (5 g)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Amberpoint Herbed Lime Marinade wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
JJ Johnson & Alexander Smalls is a cookbook author working in Afro-Asian-American / Harlem diaspora; recognized with James Beard Best American Cookbook 2019 (Between Harlem and Heaven).
Originally published as Herbed Lime Marinade.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from JJ Johnson / GMA Simple Art of Rice (published as “Herbed Lime Marinade”). Full citation lives in Provenance.