Southwestern Marinade

1/2 t. cumin seeds

1/2 t. peppercorns

4 ripe plum tomatoes

4 garlic cloves minced

1/2 onion diced

1/2 C. fresh orange juice

3 T. lime juice

2 T. red wine vinegar

4 canned chipotle chilies

2t. juice from the chilies

1 t. oregano

1 t. salt

Toast cumin seeds and peppercorns in a skillet over high heat. Transfer to a blender and grind the spices fine. Add the rest of the ingredients and puree until smooth.

Transfer to a saucepan and cook for 15 minutes over low heat. Cool before using on food.