Ingredients

• 1/2 cup canola, vegetable, or peanut oil
• 1/2 cup dry (not cooking) sherry
• 1/4 cup low-sodium soy sauce
• 2 tablespoons Asian sesame oil
• 2 tablespoons peeled and finely chopped fresh ginger
• 2 cloves garlic, peeled and finely chopped
• 1/4 cup coarsely chopped cilantro leaves, tightly packed
• 3 whole scallions, sliced
• 3 tablespoons rice wine vinegar (or white vinegar)
• 1 tablespoon Annatto (achiote) paste
• 2 tablespoons ground cumin

Instructions

1. Combine all ingredients in a saucepan and heat to just below the boil. Remove from the heat. Cool. This marinade may be stored in a refrigerator up to 2 weeks. Use to marinate chicken, shrimp, or pork for several hours before grilling.