1/2 cup ginger, finely chopped
1/4 cup garlic cloves, finely chopped
1/2 cup cilantro, finely chopped
1/4 cup jalapeño pepper, finely chopped
1/2 cup canola oil
1/4 cup tomato paste
1/4 cup red wine vinegar
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon kosher salt
1 dash fresh ground black pepper
In a blender, combine the chopped ginger, garlic, cilantro, and jalapeno pepper and pulse with the canola oil. Add the tomato paste and slowly add the red wine vinegar while pulsing the blender. Lastly, add the spices and adjust seasoning to taste.
Note: Marinade can be kept in refrigerated for up to one month and can be prepared with any type of chili, depending on your preference.