Serrano Citrus Brine Recipe
For this Serrano Citrus Brine Recipe equal parts kosher salt and sugar, peppercorns, fresh oregano and thyme, serrano peppers and garlic cloves.
Servings: 2 servings
- 1/4 cup sugar
- 1/4 cup salt
- 2 serrano chilies
- 6 garlic cloves
- several sprigs of fresh thyme
- several sprigs of fresh oregano
- 1 tbsp peppercorns
- 2 tangelos or oranges
- 8 cups water separated
In a contain large enough to submerge the meat add the first seven ingredients. Be sure to use the side of a knife and crack the garlic cloves and peppercorns.
Add 4 cups of boiling water and allow to steep for 10 minutes. Stir to dissolve the sugar and salt.
Add the juice of 1 tangelo or orange, the other sliced and the 4 cups of cold water. Mix thoroughly and gently add the meat being sure to keep covered with liquid brine.
Cover and allow to brine a minimum of 5 hours , but I find it best if overnight.
Remove from brine and grill meat to your liking.
Calories: 195kcal | Carbohydrates: 49g | Protein: 2g | Sodium: 14200mg | Potassium: 389mg | Fiber: 6g | Sugar: 37g | Vitamin A: 540IU | Vitamin C: 79.2mg | Calcium: 180mg | Iron: 2.3mg